Lemon cake with blueberries
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
zester, oven, stand mixer, citrus press, small saucepan, round baking form, parchment paper, small bowl
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How-To Videos
Quick sugar icing
How to zest citrus fruits
Nutrition per serving
Step 1/ 6
- ⅛ lemon
- ⅞ eggs
- ¼ tsp vanilla sugar
- 50 g sugar
- salt
- zester
- oven
- stand mixer
- citrus press
Preheat oven to 170°C/350°F. Zest lemon, reserving some zest for garnish. In a stand mixer, combine egg, vanilla sugar, sugar, a pinch of salt and some of lemon zest. Squeeze in some of the lemon juice and beat until frothy.
Step 2/ 6
- 40 g butter
- small saucepan
In a small saucepan, melt butter over low heat. Once it is molten and at a lukewarm temperature, carefully beat into batter.
Step 3/ 6
- 50 g flour
- ⅓ tbsp baking powder
- 33⅓ g blueberries
- stand mixer
Set aside some of the blueberries for garnish. Use a little bit of flour to coat blueberries. Now add flour, baking powder, and coated blueberries to dough. Beat until ingredients are well incorporated.
Step 4/ 6
- round baking form
- oven
- parchment paper
Line a round baking form with parchment paper and pour in batter. Gently tap form on counter to release air bubbles. Place baking form into oven and bake for approx. 1 h 10 min. at 170°C/350°F until cake is golden brown and fragrant. Allow cake to cool for approx. 10 — 15 min. and then carefully transfer to a plate and let it cool fully.
Step 5/ 6
- 20⅞ g confectioner’s sugar
- ⅛ lemon
- 16⅔ g blueberries
- citrus press
- small bowl
For the icing, whisk together confectioner’s sugar and juice from the remaining lemon. Evenly spread over cake. Garnish with the remaining blueberries and remaining lemon zest.
Step 6/ 6
Enjoy as a snack with a cup of coffee or for dessert!
Enjoy your meal!
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