Ingredients to make Strawberry Shortcake Pound Cake

Indulge in the perfect combination of tangy lemon and sweet blueberries with this moist and flavorful pound cake, ideal for any occasion.

Introduction

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Gather unsalted butter (at room temperature), granulated sugar, eggs (at room temperature), all-purpose flour, baking powder, salt,

Ingredients Needed

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Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Preparation of Ingredients

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In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer or stand mixer.

Creaming the Butter

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Add eggs one at a time, mixing well after each addition. Mix in vanilla extract, lemon zest, and lemon juice until combined.

Adding Eggs

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In a separate bowl, whisk together the flour, baking powder, and salt.

Mixing Dry Ingredients

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Gradually add the flour mixture to the butter mixture, alternating with milk, starting and ending with the flour mixture. Mix until just combined; do not overmix.

Combining

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Gently fold in the flour-coated blueberries into the batter with a spatula, ensuring even distribution.

Folding in Blueberries

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The Heart & Soul Of Strawberry Shortcake Pound Cake