Lemon berry cake
Lemon Berry Cake is a moist dessert that combines zesty lemon and sweet blueberries. It's a simple, delicious treat perfect for any occasion.
Cook time 50 min
Prep time 20 min
Ingredients:
1/2 cup butter3/4 cup sugar
2 eggs
2 tbsp lemon zest
1/2 cup self-raising flour
1/2 cup milk (1% fat)
1/3 cup lemon juice
1/2 cup blueberries
Lemon Berry Cake is a delightful and refreshing dessert that combines the zesty flavor of lemon with the sweetness of blueberries. It's perfect for any occasion, whether it's a summer picnic, a family gathering, or just a treat for yourself. This recipe is simple to follow and will yield a moist and delicious cake that everyone will love.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large mixing bowl, beat the 1/2 cup softened butter and 3/4 cup sugar together until light and fluffy. This usually takes about 3-4 minutes with an electric mixer on medium speed.
- Beat in the 2 eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the 2 tablespoons of lemon zest.
- In a separate bowl, measure out 1/2 cup self-raising flour.
- Gradually add the flour and the 1/2 cup milk to the butter mixture in 2-3 parts. Begin and end with the flour. Mix just until combined; do not overmix.
- Stir in the 1/3 cup lemon juice gently until fully incorporated.
- Carefully fold in the 1/2 cup of fresh blueberries, making sure they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing out the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, you can serve the cake as is, or dust with a little powdered sugar on top for extra sweetness. Enjoy your Lemon Berry Cake!
Congratulations! You've made a delicious Lemon Berry Cake that's sure to impress. The combination of tart lemon and sweet blueberries creates a perfect balance of flavors, while the moist cake melts in your mouth. Enjoy your homemade treat with a cup of tea or coffee, and share the joy with friends and family.
Lemon berry cake FAQ:
Bake the Lemon Berry Cake in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
The cake is done when a toothpick inserted into the center comes out clean and the edges begin to pull away from the sides of the pan. It should have a slight spring when gently pressed.
Yes, you can substitute blueberries with other berries like raspberries or strawberries. If using larger fruits, consider chopping them into smaller pieces for even distribution.
Store the Lemon Berry Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months, ensuring it's well-wrapped.
Use an 8-inch round cake pan for this recipe, as it provides the right size for even baking and ensures optimal texture.
Tips:
- Ensure all ingredients are at room temperature before starting. This helps in even mixing and better texture.
- Be careful not to overmix the batter. Overmixing can result in a dense cake.
- Toss the blueberries in a little flour before adding them to the batter to prevent them from sinking to the bottom of the cake.
- Use fresh lemon zest and juice for the best flavor.
- If you like your cake extra lemony, add a bit more lemon zest and juice.
- Allow the cake to cool completely before serving to let the flavors meld and prevent crumbling.
- Serve with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of sweetness.
Nutrition per serving
6 ServingsCalories 320kcal
Protein 4.53g
Carbohydrates 40g
Fiber 0.71g
Sugar 27g
Fat 18g
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