Imported from Instagram

Lemon and Blueberry Pound Cake

Name: Lemon and Blueberry Pound Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: American
Ingredients: 180 ml Milk; 150 g Caster sugar; 0.5 tsp Lemon or vanilla extract (Choose lemon or vanilla extract.); 3 tbsp Vegetable oil; 3 tbsp Lemon juice (For the batter.); 1 Lemon zest (Zest of 1 lemon; for the batter.); 125 ml Greek yogurt; 250 g Flour (Use some to toss with 3/4 of the blueberries.); 5.5 tsp Baking powder; 0.25 tsp Baking soda; 0.25 tsp Salt; 90 g Blueberries (Toss 3/4 with flour; scatter the remaining blueberries on top.); 30 g Icing sugar (For the topping.); 1 tbsp Lemon juice (For the icing; add more juice to thin if needed.); 2 tbsp Lemon zest (For finishing; sprinkle over the icing.); Grease or baking paper (For preparing the loaf tin; use grease or ideally line with baking paper.)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

A moist, slightly dense lemon pound cake enriched with Greek yogurt and studded with blueberries. A simple lemon icing and extra zest finish this breakfast or snack cake.

8 servings65 minAmerican

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Ingredients

180 ml Milk
150 g Caster sugar
0.5 tsp Lemon or vanilla extract (Choose lemon or vanilla extract.)
3 tbsp Vegetable oil
3 tbsp Lemon juice (For the batter.)
1 Lemon zest (Zest of 1 lemon; for the batter.)
125 ml Greek yogurt
250 g Flour (Use some to toss with 3/4 of the blueberries.)
5.5 tsp Baking powder
0.25 tsp Baking soda
0.25 tsp Salt
90 g Blueberries (Toss 3/4 with flour; scatter the remaining blueberries on top.)
30 g Icing sugar (For the topping.)
1 tbsp Lemon juice (For the icing; add more juice to thin if needed.)
2 tbsp Lemon zest (For finishing; sprinkle over the icing.)
Grease or baking paper (For preparing the loaf tin; use grease or ideally line with baking paper.)

Steps

1
Preheat the oven to 180°C (360°F). Grease a standard 10 × 5-inch loaf tin, or ideally line it with baking paper.
2
In a large bowl, whisk together the milk, caster sugar, lemon or vanilla extract, vegetable oil, 3 tablespoons lemon juice, the zest of 1 lemon, and Greek yogurt.
3
In a separate bowl, combine the flour, baking powder, baking soda, and salt.
4
Add the dry ingredients to the wet ingredients and mix until combined.
5
Toss about three-quarters of the blueberries with some of the flour, then fold them into the batter.
6
Pour the batter into the prepared loaf tin and scatter the remaining blueberries over the top.
7
Bake for 45 minutes, or until a knife inserted into the center comes out clean.
8
Remove the cake from the oven and leave it to cool completely.
9
Make the icing by combining the icing sugar with 1 tablespoon lemon juice. Add more lemon juice to thin it or more icing sugar to thicken it, as needed.
10
Pour the icing over the cooled cake and finish with the 2 tablespoons lemon zest. Slice and serve.

Notes

The source says to add more lemon juice or icing sugar to adjust the icing consistency but gives no additional amounts. The amount of flour used to toss the blueberries is not specified. The written recipe says to cool completely before icing.