Boulangerie
Lemon and Blueberry Pound Cake
1 h 10Pour 10Nutri-Score C€€
C
1 h 10
1 h 10Lemon and Blueberry Pound Cake
ce qu’il vous faut
Ingrédients
lemon zest (zested (from 1 lemon))Fruits et légumes1 morceau
Greek yoghurtProduits laitiers125 ml
milkProduits laitiers180 ml
caster sugarÉpicerie150 g
lemon or vanilla extractÉpicerie2,5 ml- vegetable oilÉpicerie45 ml
- lemon juice (freshly squeezed)Fruits et légumes45 ml
flourCéréales250 g- baking powderÉpicerie6 g
- baking sodaÉpicerie1 g
saltÉpices1,5 g- blueberries (three quarters tossed in flour)Fruits et légumes90 g
- icing sugarÉpicerie30 g
- lemon juice (for the icing)Fruits et légumes15 ml
- lemon zest (for sprinkling on top)Fruits et légumes2 morceaux
par portion
Nutrition
180kcal
- Glucides
- 29 g
- Protéines
- 4 g
- Lipides
- 6 g
ce que vous utiliserez
Ustensiles
Four
Saladier ×2
Fouet
Moule à cake
Râpe
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 180 °C / 360 °F.
- Étape 2
Mix the wet ingredients
- In a large bowl, whisk together the milk, sugar, extract, oil, lemon juice, yoghurt and lemon zest.
- Étape 3
Combine the dry ingredients
- In another bowl, combine the flour, baking powder, baking soda and salt.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
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