Blueberry Lemon Pound Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lighter pound cake made with Greek yogurt and loaded with lemon flavor from zest and juice, studded with blueberries and finished with a lemon glaze. A tender, moist cake perfect for dessert or brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 cup vanilla Greek yogurt
- ½ teaspoon vanilla extract
- 3 large eggs
- 1 tablespoon lemon juice
- ½ cup vegetable oil
- 1 cup blueberries (cleaned and dried)
- ½ tablespoon all-purpose flour
- zest of 1 lemon
- 1 cup powdered sugar
- 1 ½ tablespoons lemon juice (can sub with some half and half or heavy cream)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 78mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 124mg
- Calcium
- 55mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 78MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.