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Friday, 29 January 2016

Lemon & Blueberry Bundt Cake


After a very, very long winter (and Christmas) break, I’m back and this week I’ll be bringing to you two new recipes which are very easy and perfect for this season!
The recipe I’m giving you today is a moist, and spectacular Lemon and Blueberry cake which is filled with lemon zest and wonderfully juicy blueberries to make the cake amazing!
It is actually a very rustic and easy cake, perfect to eat in the morning for breakfast with your family <3. Also you could add in white chocolate chips or chopped up nuts into the cake if you wish so!

By the way, this recipe is in cups as I took it from the Martha Stewart web, although I actually changed up the recipe a bit, so that it would have blueberries and lemon in it:

For the Cake:
250g of butter
3 cups of flour
1 tsp of baking soda
1 tsp of fine salt
2 cups of granulated sugar
6 eggs
2 tbsp of lemon zest + 125ml of lemon juice
2 tbsp of milk
3/4 cup of low-fat yoghurt
1 tsp of pure vanilla extract
As many blueberries as you like

For the Glaze:
300g of Icing sugar
Lemon juice

First, preheat your oven to 175ºC. Grease and flour your bundt cake pan like so:


First, preheat your oven to 175ºC. Grease and flour your bundt cake pan like so:
In a bowl, mix in the flour, baking soda and salt with a whisk. 


In another bowl beat your butter and sugar until light and fluffy (for about 3 minutes). Now beat the eggs in one at a time and mis well in between each addition. Pour in the juice and mix, then add in 1/3 of the flour and 1/2 of the yoghurt and mix. Then repeat that step until you only have flour left and then simply add the rest of the flour. Now add in the milk, with the fresh blueberries, the lemon zest and the vanilla extract.



Now transfer the batter to the floured pan and smooth it out with a spoon, tap the pan against the counter to remove some air bubbles. Bake the cake for about 50 minutes, or until you insert a wooden skewer in it and it comes out clean. Let the cake cool inside the pan for about 30-45 minutes until it is completely cool


Next poke some holes in the cake and pour some lemon juice on it, so that the cake absorbs the moisture. Now flip the cake into a cooling rack (or onto your presenting plate) and cover your cake with the glaze: Simply sift the icing sugar into a medium-sized bowl and whisk in the lemon juice until the mixture is quite smooth and not quite liquid. 


This is the ending result! I added a a royal icing flower so that it would look more christmassy and cute! I hope that you really enjoyed this recipe and that you'll try to make it at home, as it is one of the easiest cakes ever!




Lucia x

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