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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