RECIPE: Blueberry pound cake with lemon icing
SOURCE: Loan and Vien Nguyen
PREHEAT: 350
INGREDIENTS:
2 1/2 cups sugar
1 cup butter
1 teasp vanilla
5 lrg eggs
3 cups all purpose flour
1 teasp salt
1 cup milk
1 teasp baking powder
blueberries
Lemon Icing
powdered sugar
lemons juice
milk - to thin icing
METHOD:
1. Heat oven to 350 degrees, grease 2 loaf pans with butter and flour.
2. Beat sugar, butter, vanilla and eggs in mixing bowl.
3. Beat together flour, baking powder and salt in a separate bowl [mix mix mix in that baking powder to make sure everything
rises evenly]
4. Beat the flour mixture into the egg mixture alternately with the milk on a low speed [this keeps the batter in a 'steady state' and you're less likely to eff it up]
5. Pour batter mixture into pan. Bake 55-60 minutes or until the toothpick comes out clean.
6. Cool in pan for 20 minutes, and then remove from pan and let cool on wire rack for 2 hours.
7. While the pound cake is cooling in the pan, make the lemon icing. Honestly its best to do this by taste, I screwed my icing up because I added too much lemon juice to my powdered sugar and tried to rescue it with milk which ended up making the icing really thin. So powdered sugar into the bowl. Lemon juice until you can mix it, whisk it up and then taste it. If it is excellent don't even add the milk. If its too lemony add the milk the help balance it out and thin your icing mixing. Drench that pound cake with this icing while it cools and look forward to consuming that white see thru topping.