LEMON BLUEBERRY POUND CAKE | Recipe Cart

Ingredients

• 2 cups all-purpose flour
• 1 TSP baking powder
• ½ TSP salt
• 1 cup granulated sugar
• 2 eggs
• 2 TSP lemon zest (from 1-2 lemons)
• 2 TBSP fresh lemon juice
• 1 TSP vanilla extract
• ½ TSP almond extract
• ¾ cup sour cream
• ½ cup vegetable oil
• 1 cup fresh or frozen blueberries
• 1 cup powdered sugar
• 2 TBSP heavy cream
• ½ TSP vanilla extract
• ¼ TSP almond extract
• pinch of salt