Chai Lemon Blueberry Pound Cake

This Chai Lemon Blueberry Pound Cake is a sweet, spiced summer dream.

For the Batter: -  Chai -  All-purpose flour -  Kosher salt -  Baking soda -  Unsalted butter -  Neutral oil -  Granulated sugar -  Eggs -  Vanilla extract -  Lemon zest -  Fresh blueberries



Heat oven to a true 325°F.

To Make the Cake:

Step 1

Step 2

Sift the all-purpose flour, kosher salt, and baking soda into a medium bowl and set aside.

Step 3

Add room temperature butter and neutral cooking oil to a large mixing bowl or the bowl of a stand mixer. Mix butter and oil until smooth.

Step 4

Add the eggs, one at a time, mixing until each egg is completely incorporated. Scrape the sides and bottom of the bowl as needed.

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