Little Red, White, and Blueberry Lemon Poundcakes are sweet, tart, moist little poundcakes loaded with whipped cream and fresh berries perfect for the 4th, Memorial Day, and all your summer cookouts.
So I made these Blueberry Lemon Poundcakes with a patriotic holiday in mind, but disclaimer: I am not cool like all the other bloggers that manage to line up their holiday things weeks in advance. In my defense, I actually made these a couple of weeks ago, but if you are anything like me at all, you are thinking about your red white and blue desserts now and last week you were thinking about… ice cream.
Actually I’m always thinking about ice cream .
It occurred to me that I had not one single pound cake recipe on this site and how could that be? I LOVE pound cake! Except I really love those little frozen Sara Lee pound cakes that my mom used to buy with a container of Cool Whip and a carton of strawberries — you know what I’m talking about. You love that stuff, too.
I think the reason I didn’t have a pound cake recipe posted here is because while pound cake is completely delicious – that smooth buttery texture is so perfect – the ingredient list kind of intimidates me.
A whole pound of butter? Is that forreal? I mean I guess the answer is yes because um… POUND cake. But with a pound of butter I can make so many cookies!!! Not just one cake.
The tart lemony cake and blueberries paired with the cool cream and sweet strawberries makes this dessert such a perfect summer treat. I like my cake refrigerated. So if you make these a little ahead of time- like say… today, then wrap them tight in plastic wrap and toss them in the fridge until they are ready to serve.
Oh!! And before I forget!! If you assemble these a little ahead of time– just maybe an hour or so before you serve them– the whipped cream sort of seeps into the cake making it even more moist and sticky and that is pretty much my favorite thing.
I used these fun little muffin tins to bake my poundcakes into shapes you can fill with all the fruit. They were a gift from my mama and they also make really fantastic muffins. A little note on using these though: take the cakes out earlier than you would with a mini muffin pan! They bake faster and you don’t wanna dry your lemon poundcakes out.
- 1½ cups sifted cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup + ⅓ cup unsalted butter, softened
- 3 eggs, AT ROOM TEMPERATURE
- 3 tablespoons milk, AT ROOM TEMPERATURE
- 1 teaspoon lemon extract
- 1½ teaspoons lemon zest (the zest of one medium lemon)
- ½ tablespoon lemon juice
- 2 cups chopped fresh strawberries
- 1½ cups fresh blueberries
- 8 ounces whipped topping or fresh sweetened whipped cream
- Butter a mini loaf pan (makes 6 mini loaves) and pre-heat the oven to 350.
- Whisk together the dry ingredients in a large bowl (cake flour, baking powder, salt, and granulated sugar).
- Beat in the butter until coarse crumbs form. Start on a low speed to keep the flour from flying everywhere.
- In a smaller bowl whisk together the eggs, milk, extract, zest, and juice.
- Add half of the egg mixture. Beat until JUST BARELY combined.
- Scrape down the sides of the bowl, add the remaining egg mixture, beat until JUST BARELY combined, and then divide the batter into the prepared pan.
- Bake for 25 minutes or until a pick inserted into the center comes out clean (Check them at 20 minutes to be safe-- dry poundcake is NO GOOD!)
- Let the cakes cool before turning them out of the pan.
- To serve, slice them into thirds horizontally and top each layer with the whipped topping and fresh berries.
2. You can definitely bake this into one big loaf but you will need to watch your bake times and test with a pick.
I used these mini loaf pans to make this dessert. They are a fun thing to have on the shelf and this pan is really affordable! This mini bundt pan would also work well and this is the cheapest I’ve found!