Backwaren
Lemon and Blueberry Pound Cake
1 Std. 10 Min.Für 10Nutri-Score C€€
C
1 Std. 10 Min.
1 Std. 10 Min.Lemon and Blueberry Pound Cake
was Sie brauchen
Zutaten
lemon zest (zested (from 1 lemon))Obst & Gemüse1 Stück
Greek yoghurtMilchprodukte125 ml
milkMilchprodukte180 ml
caster sugarVorräte150 g
lemon or vanilla extractVorräte2,5 ml- vegetable oilVorräte45 ml
- lemon juice (freshly squeezed)Obst & Gemüse45 ml
flourGetreide250 g- baking powderVorräte6 g
- baking sodaVorräte1 g
saltGewürze1,5 g- blueberries (three quarters tossed in flour)Obst & Gemüse90 g
- icing sugarVorräte30 g
- lemon juice (for the icing)Obst & Gemüse15 ml
- lemon zest (for sprinkling on top)Obst & Gemüse2 Stücke
pro Portion
Nährwerte
180kcal
- Kohlenhydrate
- 29 g
- Eiweiß
- 4 g
- Fett
- 6 g
was Sie verwenden
Utensilien
Backofen
Rührschüssel ×2
Schneebesen
Kastenform
Reibe
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven
- Preheat the oven to 180 °C / 360 °F.
- Schritt 2
Mix the wet ingredients
- In a large bowl, whisk together the milk, sugar, extract, oil, lemon juice, yoghurt and lemon zest.
- Schritt 3
Combine the dry ingredients
- In another bowl, combine the flour, baking powder, baking soda and salt.
- Schritt 4
Make the batter
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Toss the blueberries in a little flour, then fold them into the batter.
- Schritt 5
Bake the cake
- Pour the batter into a standard loaf tin.
- Scatter the remaining blueberries on top.
- Bake until a knife inserted in the centre comes out clean.
- Schritt 6
Cool the cake
- Remove from the oven and leave in the tin for 10 minutes.
- Turn out of the tin and leave to cool completely.
- Schritt 7
Make the lemon icing
- Combine the icing sugar and lemon juice; add more juice to thin or more sugar to thicken.
- Pour over the cooled cake and finish with a sprinkle of lemon zest.
- Slice and enjoy.
meistgekochte zuerst