Bakery
Lemon and Blueberry Pound Cake
1 h 10 minServes 10Nutri-Score C€€
C
1 h 10 min
1 h 10 minLemon and Blueberry Pound Cake
what you need
Ingredients
lemon zest (zested (from 1 lemon))Produce1 piece
Greek yoghurtDairy125 ml
milkDairy180 ml
caster sugarPantry150 g
lemon or vanilla extractPantry2.5 ml- vegetable oilPantry45 ml
- lemon juice (freshly squeezed)Produce45 ml
flourGrains250 g- baking powderPantry6 g
- baking sodaPantry1 g
saltSpices1.5 g- blueberries (three quarters tossed in flour)Produce90 g
- icing sugarPantry30 g
- lemon juice (for the icing)Produce15 ml
- lemon zest (for sprinkling on top)Produce2 pieces
per serving
Nutrition
180kcal
- Carbs
- 29 g
- Proteins
- 4 g
- Fat
- 6 g
what you’ll use
Tools
Oven
Mixing bowl ×2
Whisk
Loaf pan
Grater
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 180 °C / 360 °F.
- Step 2
Mix the wet ingredients
- In a large bowl, whisk together the milk, sugar, extract, oil, lemon juice, yoghurt and lemon zest.
- Step 3
Combine the dry ingredients
- In another bowl, combine the flour, baking powder, baking soda and salt.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
most cooked first