Lemon berry cake
Indulge in the zesty sweetness of our Lemon Berry Cake! Made with buttery goodness, fresh lemon zest, juicy blueberries, and a tangy lemon juice finish, this beautifully moist and flavorful cake is perfect for any occasion. Whip up this delightful treat with simple ingredients like self-raising flour, 1% milk, and a touch of sugar to impress your friends and family.
- 02 Jun 2024
- Cook time 50 min
- Prep time 20 min
- 6 Servings
- 8 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 320kcal | 13% |
| Protein | |
| Protein 4.53g | 3% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 0.71g | 2% |
| Sugar 27g | 28% |
| Fat | |
| Fat 18g | 20% |
| Saturated 9g | 30% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 63mg | 12% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 0.28mg | 2% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.29ug | 12% |
| Vitamin C 5mg | 6% |
| Vitamin E 0.27mg | 2% |
| Vitamin K 3.80ug | 3% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 0.49mg | 4% |
| Magnesium, Mg 11mg | 3% |
| Phosphorus, P 77mg | 6% |
| Potassium, K 100mg | 3% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 33mg | 2% |
| Zinc, Zn 0.48mg | 4% |
| Water | |
| Water 54g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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