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Ingredients
- Lemon Pound Cake with Blueberry Compote
- Cake:
- 1 1/2 cups (180 grams) all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 3 large eggs, room temperature
- 1/4 cup fresh lemon juice (just of 2 lemons)
- zest of one lemon (about 1 tablespoon)
- 1/2 cup (120 grams) light sour cream
- Blueberry Compote:
- 7 ounces blueberries (about 1 ½ cups) (I used frozen, thawed)
- 3 tablespoons granulated sugar
- ½ teaspoon lemon juice
- 2 ⅛ teaspoons cornstarch (¼ oz.)
- zest of 1/2 lemon
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