Lemon Pound Cake with a Blueberry Sauce

 

 They had the loveliest unwaxed lemons in Morrisons today.  All plump and yellow and heavy. 

 Of course I could not resist. I just had to buy a big bagful. You can never have too many lemons . . .

 Am I right??? That's my motto anyways!

 

Lemons are something that I always have lots of  in my house.

They sit in a bowl on my countertop, just waiting for me to turn them into something delicious . . .

 

Somedays it's a pudding or a pie. 

Don't you just love Lemon Sponge Pudding and Lemon Meringue Pie???

I can never get enough of these two classics! 

   

 Or maybe some biscuits . . . or a lovely sticky lemon loaf,

Perhaps a lemon drizzle cake, or two or three.

   

 Could be some ice cold lemonade,  perfect for hot summer days.

Maybe a tasty salad dressing . . . full of lovely lemon flavours and herbs . . .

   

 Or Lemon Posset. Oh my but that is a real favourite of mine, every bazillionth calorie of it . . . 

 Is it possible that I have not made it for a whole year??? Say it ain't so . . . but tis true! I must make some soon!

   

 There are truly oodles and oodles of possibilities, but today I settled for a simple Lemon Pound Cake, all buttery and rich,

Topped with a lucious lemon buttercream frosting . . . and accompanied by a delicious blueberry sauce.

Just to give it that extra little something . . . lemons and blueberries are very good friends.

   

 Very good friends indeed!  They are the perfect companions.

Every mouthful of this was divine . . . truly divine. This IS bliss . . .

   

  *Lemon Pound Cake with a Blueberry Sauce* 

Serves 12 to 16

  Printable Recipe

A delicious lemon scented buttery cake, topped with a lovely lemon butter icing and served with a blueberry sauce. Heaven. 

 For the cake: 

250g (9ounces) butter, softened 

250g (1 1/2 cups) caster sugar 

2 tsp finely grated lemon zest 

1 tsp vanilla extract 

4 large free range eggs 

250g (2 cups) self raising flour, sifted 

 For the lemon butter icing: 

3 TBS butter 

110g (3 3/4 ounce) icing sugar, sifted (scant cup)

2 tsp finely grated lemon zest 

2 tsp fresh lemon juice 

 For the Blueberry Sauce: 

200g fresh blueberries (about 2 cups) 

1 TBS water 

25g caster sugar (a scant 1/4 cup) 

the grated zest of one lemon 

 Preheat the oven to 350*C/180*F/gas mark 4. Butter and line the base of a deep 8 inch square cake tin with baking paper. Set aside. 

 Cream together the butter and sugar with an electric whisk until pale and creamy. Beat in the lemon zest and the vanilla. 

 Beat in the eggs, one at a time, beating only until just combined after each addition. 

 Fold the sifted flour into the batter in two batches. 

 Spread the batter into the prepared baking tin and level off. 

 Bake for 40 to 50 minutes, or until nicely risen and a toothpick inserted in the centre comes out clean. If you think it is getting too dark, cover loosely with some foil wrap.

 Cool for 10 minutes in the pan before turning out onto a wire rack to cool completely. 

 To make the blueberry sauce, place all of the ingredients into a small saucepan. Bring to a simmer and allow to simmer over low heat just until the berries begin to burst, about 5 minutes. Remove from the heat and allow to cool to room temperature. 

 To make the icing beat the butter with an electric whisk until very soft and white. Beat in the icing sugar, lemon zest and lemon juice. Spread over the top of the cake. 

 Serve the cake cut into squares with the blueberry sauce spooned out on the side.