I marinate boneless, skinless chicken thighs in this incredibly simple sauce. Grill them whole if you choose to do so. Instead of grilling them, you might stir-fry them with vegetables like celery and onion.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 1 (10-inch) pound cake |
Ingredients
- 3 cups white sugar
- 2 cups butter, softened
- 6 eggs
- 2 teaspoons lemon extract
- 4 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon grated lemon zest
- 1 cup milk, room temperature
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10- inch Bundt pan.
- Beat sugar and butter together in a large bowl with an electric mixer until light in color and fluffy, about 5 to 7 minutes. Beat in eggs, one at a time, then stir in lemon extract.
- Combine flour, baking powder, and lemon zest; gradually stir into cake batter alternating with milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed, scraping the bottom and sides of the bowl often. Gently fold in blueberries; spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 20 minutes. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
Nutrition Facts
| Calories | 509 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 132 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 15 g |
| Sodium | 288 mg |
| Sugars | 40 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
This cake turned out really good. I added little bit more lemon zest and lemon juice to the batter and doubled the sauce.
This Recipe was awesome I used it in loaf pan form it made 3 average loafs.. Allrecipes is my go to internet recipe site.. Everyone if this recipe did not work for you, it is due to your pan being to small or where you live altitude matters when baking …
Delicious! Makes a lot and my bundt pan was small, so I had to split it into 3 pans. Added a powdered sugar icing which brought it all together! Substituted the butter and milk for vegan versions and it still worked well! Would make again!
I fit in my regulator pound cake pan. Rose up well. I did use frozen thawed berries and just added them as a layer. Very moist. Thanks for recipe.
love it
I am asked to make this year round! I follow the recipe as is without making any adjustments besides the temperature to my gas oven! I do add a glaze (lemon juice, vanilla extract, & confection sugar).
This cake is delicious!! But it overflowed my bundt pan. I would set the servings to 12, using the new measurements for ingredients, using 4 eggs. I also added 2 tsp vanilla as others recommended. I used my stand mixer to mix all ingredients except the blueberries. The batter was so fluffy!!! I will mske this again.
Lucious! Thank you! I added 2 tbls poppy seeds instead of blueberries. Dear husband gave it rave reviews!
This is a wonderful. moist and tasty cake. The only problem is that my Bundt pan was a little small for the amount of batter. Next time I will make it in the Bunt pan and make a bit in a smaller pan to keep the oven from catching all the boiled over batter. This is too good to waist on the oven floor
Made this as is. I had a pint of blueberries in the house and searched for recipes using 1 pint. Taste was nice but thought the cake was on the drier side-needed to cook an extra 10 minutes. Maybe would have cooked differently in a tube pan verses a bundt. Could use more blueberries-maybe an extra cup!
Way too much batter for a regular bundt cake pan but it was awesome! Did all of the suggestions and substitutions mentioned in previous reviews.
I made this following the recipe with the additional changes from other reviews. Added 3 TBSP lemon zest. I did NOT use lemon extract. I used salted butter. 1/2 cup whole milk and half cup lemon juice. (I juiced real lemons). I oiled my Bundt pan and sprinkled sugar all around instead of flour. I did put the blueberries in 1/4 cup flour (taken from the 3 cups flour) prior to adding to mix. I used a lemon drizzle when it cooled. It really doesn’t need any though. Drizzle- 2 cups powder sugar. 1/2 cup lemon juice. 2 TBSP lemon zest. I will make this again for sure. This mix made a large Bundt cake and a smaller one. Would probably be nice in loaf pans as well.
Super yummy. Everyone loved it. Stayed moist. Maybe a little more lemon in the cake? But I really like lemon. I added a lemon glaze to it too.
Since the blueberries fall to the bottom, why not just for fun, make it into blueberry upside down cake? I made just 1/4 of this recipe for a 9” layer that I spread over my berries that I sprinkled sugar & a dash of nutmeg over. See picture posted.
Made this for Easter, and everyone loved it. My son now wants it as his birthday cake. I used a tube pan, and it required 15 minutes additional cooking. I’ll try the Bundt pan next time. Added extra lemon and zest.
Turns out I had no blueberries. I added 1 tsp of poppyseed and extra lemon zest and it turned out amazing! Also, I’m lactose intolerant so I used almond milk and vegan butter instead of regular dairy and yum!!! Awesome recipe. Next time I’ll make sure to have blueberries.
So good. The lemon is a special touch. I did not have lemon extract in the house so I added 1/4 c. lemon juice. I am saving this recipe. It will be back!
I made this cake for my son’s birthday. It was absolutely delicious! I used 1 cup margarine, 1 cup unsweetened applesauce. I also used only 2 cups of sugar instead of 3 (I realized too late that I didn’t have enough). I’m glad I did because it was perfectly sweet. I think 3 cups would’ve been too sweet for our liking. This is definitely a keeper!
Beautiful recipe!I halved the butter: in place of one cup of butter, I replaced with one cup Greek yoghurt.I also did the buttermilk method: Added 1 TBSP of white vinegar to my milk and topped it off with milk for 1 cup liquid. Zest of two lemons plus 1 TBSP lemon juice. I tsp almond extract I dash of cinnamon. This made enough for one full Bundt pan (baked at 70 min) plus one small personal sized bread pan (baked for 40 min). Wonderful flavor and beautiful texture.
Wonderful! Will make again.
Perfection!!