Lemon pound cake with a blueberry sauce
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Ingredients
6
For the cake:
For the lemon butter icing:
For the Blueberry Sauce:
Estimated cost: 7.17Euros€ (1.19€/serving)
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Preparation
Preparation20 min
Cook time45 min
- Preheat the oven to 350C/180F/gas mark 4. Butter and line the base of a deep 8 inch square cake tin with baking paper. Set aside.
- Cream together the butter and sugar with an electric whisk until pale and creamy. Beat in the lemon zest and the vanilla.
- Beat in the eggs, one at a time, beating only until just combined after each addition. Fold the sifted flour into the batter in two batches. Spread the batter into the prepared baking tin and level off.
- Bake for 40 to 50 minutes, or until nicely risen and a toothpick inserted in the centre comes out clean.
- If you think it is getting too dark, cover loosely with some foil wrap. Cool for 10 minutes in the pan before turning out oonto a wire rack to cool completely.
- To make the blueberry sauce, place all of the ingredients into a small saucepan. Bring to a simmer and allow to simmer over low heat just until the berries begin to burst, about 5 minutes.
- Remove from the heat and allow to cool to room temperature. To make the icing beat the butter with an electric whisk until very soft and white.
- Beat in the icing sugar, lemon zest and lemon juice. Spread over the top of the cake.
- Serve the cake cut into squares with the blueberry sauce on the side.
Nutrition
for 1 serving / for 100 g
Calories: 835Kcal
- Carbo: 98.3g
- Total fat: 43.5g
- Saturated fat: 27.5g
- Proteins: 9.7g
- Fibers: 3.5g
- Sugar: 68.6g
- ProPoints: 23
- SmartPoints: 40
Nutritional information for 1 serving (252g)
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