Bakkerij
Lemon and Blueberry Pound Cake
1 u 10 minVoor 10Nutri-Score C€€
C
1 u 10 min
1 u 10 minLemon and Blueberry Pound Cake
wat je nodig hebt
Ingrediënten
lemon zest (zested (from 1 lemon))Groente en fruit1 stuk
Greek yoghurtZuivel125 ml
milkZuivel180 ml
caster sugarVoorraadkast150 g
lemon or vanilla extractVoorraadkast2,5 ml- vegetable oilVoorraadkast45 ml
- lemon juice (freshly squeezed)Groente en fruit45 ml
flourGranen250 g- baking powderVoorraadkast6 g
- baking sodaVoorraadkast1 g
saltKruiden en specerijen1,5 g- blueberries (three quarters tossed in flour)Groente en fruit90 g
- icing sugarVoorraadkast30 g
- lemon juice (for the icing)Groente en fruit15 ml
- lemon zest (for sprinkling on top)Groente en fruit2 stukken
per portie
Voedingswaarden
180kcal
- Koolhydraten
- 29 g
- Eiwitten
- 4 g
- Vetten
- 6 g
wat je gebruikt
Keukengerei
Oven
Mengkom ×2
Garde
Cakevorm
Rasp
stap voor stap
Bereiding
- Stap 1
Preheat the oven
- Preheat the oven to 180 °C / 360 °F.
- Stap 2
Mix the wet ingredients
- In a large bowl, whisk together the milk, sugar, extract, oil, lemon juice, yoghurt and lemon zest.
- Stap 3
Combine the dry ingredients
- In another bowl, combine the flour, baking powder, baking soda and salt.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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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