Dessert
Lemon Blueberry Cake
1 Std. 15 Min.Für 10Nutri-Score D€€
D
1 Std. 15 Min.
1 Std. 15 Min.Lemon Blueberry Cake
rezept von
Sarah Kathryn Pegg
@sarahkathrynpegg
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
all-purpose flourGetreide250 g
baking powderVorräte10 g
saltGewürze3 g
unsalted butter (softened)Milchprodukte170 g- granulated sugarVorräte200 g
eggs (room temperature)Milchprodukte3 Stücke
lemon zest (zested)Obst & Gemüse2 Stücke- lemon juice (freshly squeezed)Obst & Gemüse60 ml
- vanilla extractVorräte10 ml
- buttermilkMilchprodukte180 ml
- blueberries (fresh, tossed in flour)Obst & Gemüse250 g
cream cheese (softened)Milchprodukte200 g- powdered sugar (sifted)Vorräte120 g
pro Portion
Nährwerte
341kcal
- Kohlenhydrate
- 48 g
- Eiweiß
- 5 g
- Fett
- 15 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Handrührgerät
Kuchenform ×2
Backofen- Kuchengitter
Küchenspatel
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat and prepare the pans
- Preheat the oven to 180 °C.
- Grease and line the cake pans.
- Schritt 2
Mix the dry ingredients
- Whisk the flour, baking powder and salt together in a bowl.
- Schritt 3
Cream the butter and sugar
- Beat the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each.
- Beat in the lemon zest, lemon juice and vanilla.
- Schritt 4
Make the batter
- Add the dry ingredients alternately with the buttermilk, mixing until just combined.
- Fold in the blueberries.
- Schritt 5
Bake the cakes
- Divide the batter between the pans and smooth the tops.
- Bake until golden and a skewer comes out clean.
- Cool in the pans, then turn out onto a rack.
- Schritt 6
Make the frosting
- Beat the cream cheese until smooth.
- Add the powdered sugar and beat until creamy.
- Schritt 7
Assemble the cake
- Spread frosting over the first layer, add the second layer and cover the top and sides.
- Decorate with blueberries and lemon zest.