Blueberry Lemon Pound Cake 蓝莓柠檬磅蛋糕
This blueberry lemon pound cake is buttery and bursts of fresh lemony flavour with sweet juicy blueberries in the middle. It’s also perfect with of hot lemon syrup brushes on the cake after it was baked. The cake tastes even better the next day after being chilled in the refrigerator. Let the cake thaw for about 20-30 minutes at room temperature before consuming. You’ll definitely enjoy this wonderful combination in every bite with tender crumbs.
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Blueberry Lemon Pound Cake
Buttery and bursts of fresh lemony flavour with sweet juicy blueberries in the middle. You'll definitely enjoy this wonderful combination in every bite with tender crumbs.
Ingredients
- 200 g butter - soft to touch
- 150 g caster sugar
- 200 g cake flour or plain flour
- 1/2 tbsp baking powder
- 4 eggs - lightly beaten
- 2 lemon zest
- 2 tbsp lemon juice
- 1 tbsp caster sugar
- 125 g fresh or frozen blueberries - may add more
Lemon syrup
- 25 g lemon juice
- 3 tbsp caster sugar
Instructions
- Rub lemon zest and 1 tablespoon sugar together until it takes a hint of lemon aroma. Then add 2 tablespoons lemon juice and stir till sugar dissolved and set aside.
- Beat butter and sugar together till fluffy pale white.
- Add beaten egg in batches at low speed till well combined, make sure each batch is completely mixed in before adding the next batch.
- Sieve flour and baking powder into it and fold well with a rubber spatula, followed by lemon juice mixture (step) 1 and mix well.
- Pour half of the batter into baking pan (9x4x3 inches) lined with baking paper with fresh blueberries on top. Then cover with remaining batter and spread evenly. Drop pan on table top to release air bubbles. Place 3 slices of fresh lemon over batter as garnishing.
- Bake in preheated oven at 170 degrees C for about 60-65 minutes or skewer inserted comes out dry.
- Remove cake from oven and let it stay in cake pan for about 10 minutes, then remove it and place on wire rack.
- Lemon syrup - boil lemon juice and sugar together in a small pot under low heat till syrup just thickened. Then brush lemon syrup generously on warm cake.
- Cool down cake for about 20 minutes and wrap it up with cling wrap and in an airtight container. Then store in the refrigerator to chill till next day.
- Thaw cake for 20-30 minutes before consuming.
Notes
Please keep in mind that all oven temperatures and baking time varies.
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蓝莓柠檬磅蛋糕 Blueberry Lemon Pound Cake
奶味十足，配上柠檬的清香和爆浆蓝莓的鲜甜滋味别有一番风味。让磅蛋糕的口感更加丰富。
材料：
- 200克 牛油，微软
- 150克 细砂糖
- 200克 底筋或中筋面粉
- 1/2汤匙 泡打粉
- 4个 全蛋，打撒
- 2粒 柠檬皮屑
- 2汤匙 柠檬汁
- 1汤匙 细砂糖
- 125克 鲜蓝莓 （1盒），可多加
- 柠檬糖浆
- 25克 柠檬汁
- 3汤匙 细砂糖
做法：
- 将柠檬皮屑和1汤匙细砂糖搓匀至出柠檬香气，然后加入2汤匙柠檬汁混合均匀至沙糖融化，备用。
- 牛油和砂糖打发至泛白。
- 将鸡蛋液少量多次慢慢加入，等完全混合均匀后才继续加入蛋液。
- 筛入面粉和泡打粉，用刮刀翻拌均匀即可倒入柠檬液（步骤1），再拌匀。
- 将蛋糊一半倒入摸具（9x4x3 寸，铺上油纸）里，铺上蓝莓，然后盖上剩余的蛋糊，抹平。震几下摸具排出气泡。最后放上3片柠檬片点缀。
- 送进预热烤箱摄氏170度烤约60-65分钟或竹签扎入蛋糕内部不沾糊就可以了。
- 让蛋糕连模待凉10分钟才脱模，放在凉架上。
- 煮柠檬糖浆 – 柠檬汁和砂糖放入小锅中，小火煮液体至开始变浓稠即可，然后直接刷在热蛋糕上。
- 让蛋糕继续待凉约20分钟包上保鲜纸，放入密封盒，收入冰箱冷藏至隔夜。
- 蛋糕温室冷却20-30分钟即可切片品尝。
- 烘烤的温度和时间仅供参考，请按烤箱性能适当调整
Hi. Thank you for sharing the recipe. If I use mini pound cake mold to bake the cake, how long do I bake? Please advise. Thank you.
Hi Valerie, set to bake for 25 minutes and adjust the baking time by inserting a skewer to test the doneness of the cake.