BLUEBERRY LEMON CAKE
adapted from : bearnakedfood.com...
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