Blueberry-Lemon Pound Cake (Loaf)

1 1/4 c sugar
1 1/4 sticks of butter (or margarine)
2 large eggs
1/4 t butter flavor
1/2 t vanilla flavor
Lemon Zest
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1/2 c corn starch
1/2 c AP flour
1 t baking powder
1/4 c lemon carbonated water
1 t lemon juice
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1 c frozen blueberries

Do not preheat oven.  Densely butter a loaf pan.  Sprinkle with flour.  Make sure the flour dusts all of the insides of the pan. Release the excess.  Cream butter and sugar.  Add the remaining 4 ingredients in the first segment.  Mix on med-high speed to combine but do not over mix.

Gradually add your dry ingredients in the second segment on low-med speed to combine, but not over mix.  Fold in lemon juice and carbonated water.  Fold in frozen berries. 

Pour into the greased/floured loaf pan.  Bake from 45-60 minutes or until cake is firm in the center and a toothpick inserted in the center, comes out clean.

(FYI) You may allow the cake to cool down in the oven, by turning off the heat in the last few minutes (open the oven door), if the cake is brown as you would like, but might require a little more heat to firm up.  Allowing the cake to come to a cool down in the oven will help prevent a collapse.

Trust your instincts.  It is a science.  And the one thing you learn by cooking is that the ingredients may be the same, but the atmosphere around the baking may change.  Adjust where necessary.  The more you know, the more you grow!

Enjoy!

pound cake loaf

Ingredients

1 ¼ sticks Butter

1 ¼ cups sugar

2 large eggs

¼ t. butter flavoring

Lemon Zest

1 t. lemon juice

1 t. vanilla flavoring

1 c. all-purpose flour

¼ c. corn starch

3/4 t. baking powder

¼ c. Sprite, 7-UP, Or Sierra Mist (lemon-lime)

¼ c. milk

Preparation:

Preheat oven to 325 degrees.

With a blender, cream butter. Add sugar, 1/4 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and vanilla flavoring, zest, and juice, and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add milk and soda, and then mix together until combined. Scrape sides of bowl, then mix briefly.

Pour into a greased loaf pan and bake for 1 hour to 1 hour 10 minutes, until the cake is firm and tooth pick inserted in the center, comes out clean.

Remove cake from oven, place on cooling rack for 10-15 minutes. Remove from loaf pan. Keep/wrap in saran. Slice, and enjoy!

*For bundt cake, double recipe and round up 1.