Postre
Lemon Blueberry Cake
1 h 15 minPara 10Nutri-Score D€€
D
1 h 15 min
1 h 15 minLemon Blueberry Cake
receta de
Sarah Kathryn Pegg
@sarahkathrynpegg
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
all-purpose flourCereales250 g
baking powderDespensa10 g
saltEspecias3 g
unsalted butter (softened)Lácteos170 g- granulated sugarDespensa200 g
eggs (room temperature)Lácteos3 piezas
lemon zest (zested)Frutas y verduras2 piezas- lemon juice (freshly squeezed)Frutas y verduras60 ml
- vanilla extractDespensa10 ml
- buttermilkLácteos180 ml
- blueberries (fresh, tossed in flour)Frutas y verduras250 g
cream cheese (softened)Lácteos200 g- powdered sugar (sifted)Despensa120 g
por ración
Nutrición
341kcal
- Carbohidratos
- 48 g
- Proteínas
- 5 g
- Grasas
- 15 g
lo que usará
Utensilios
Bol ×2
Batidora de varillas
Molde para bizcocho ×2
Horno- Rejilla de enfriamiento
Espátula
paso a paso
Preparación
- Paso 1
Preheat and prepare the pans
- Preheat the oven to 180 °C.
- Grease and line the cake pans.
- Paso 2
Mix the dry ingredients
- Whisk the flour, baking powder and salt together in a bowl.
- Paso 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.
- Paso 4
Make the batter
- Add the dry ingredients alternately with the buttermilk, mixing until just combined.
- Fold in the blueberries.
- Paso 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.
- Paso 6
Make the frosting
- Beat the cream cheese until smooth.
- Add the powdered sugar and beat until creamy.
- Paso 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.