Wednesday, August 2, 2017


adapted from :

Ingredients :

1 1/2  cup  all-purpose flour  (192 gm)
1/2  tsp  salt
1  tsp  baking powder
1/2  tsp  baking soda
1/3  cup  unsalted butter, softened at room temperature  (113 gm)
2  eggs  (I use large eggs)
3/4  cup  caster sugar  (150 gm)
1/2  cup  milk, at room temperature  (115 ml)
1/4  cup  lemon juice  (60ml)
Zest from 1 lemon
1  cup  fresh blueberries

Makes :  1x8-inch  loaf cake

Directions :

1.  Preheat oven to 170'C/340'F.

2.  Sift the flour, salt, baking powder and baking soda together.  Set aside.

3.  In a large bowl, cream the butter and sugar together until fluffy.

4.  Add in lemon juice, lemon zest, eggs, milk and continue to mix until combined.  The batter will appear lumpy and that is okay.

5.  Add in sifted dry ingredients and fold with a whisk until flour just disappeared.  Do not overmix as the cake will be dense.

6.  Lastly, mix 2 tablespoon flour with the blueberries and fold into the batter.

7.  Pour the batter into the prepared greased 8-inch loaf pan and bake in preheated oven for 55-60 minutes, or until a skewer inserted comes out clean...

No comments:

Post a Comment