Pieczywo
Lemon and Blueberry Pound Cake
1 godz. 10 minPorcje: 10Nutri-Score C€€
C
1 godz. 10 min
1 godz. 10 minLemon and Blueberry Pound Cake
czego potrzebujesz
Składniki
lemon zest (zested (from 1 lemon))Warzywa i owoce1 kawałek
Greek yoghurtNabiał125 ml
milkNabiał180 ml
caster sugarSpiżarnia150 g
lemon or vanilla extractSpiżarnia2,5 ml- vegetable oilSpiżarnia45 ml
- lemon juice (freshly squeezed)Warzywa i owoce45 ml
flourProdukty zbożowe250 g- baking powderSpiżarnia6 g
- baking sodaSpiżarnia1 g
saltPrzyprawy1,5 g- blueberries (three quarters tossed in flour)Warzywa i owoce90 g
- icing sugarSpiżarnia30 g
- lemon juice (for the icing)Warzywa i owoce15 ml
- lemon zest (for sprinkling on top)Warzywa i owoce2 kawałki
na porcję
Wartości odżywcze
180kcal
- Węglowodany
- 29 g
- Białko
- 4 g
- Tłuszcz
- 6 g
czego użyjesz
Przybory
Piekarnik
Miska ×2
Trzepaczka
Keksówka
Tarka
krok po kroku
Przygotowanie
- Krok 1
Preheat the oven
- Preheat the oven to 180 °C / 360 °F.
- Krok 2
Mix the wet ingredients
- In a large bowl, whisk together the milk, sugar, extract, oil, lemon juice, yoghurt and lemon zest.
- Krok 3
Combine the dry ingredients
- In another bowl, combine the flour, baking powder, baking soda and salt.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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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