Lemon pound cake with a blueberry sauce

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Dessert
6 servings
Very Easy
1 h 5 m
835 Kcal

Ingredients

6

For the cake:

For the lemon butter icing:

For the Blueberry Sauce:

Estimated cost: 7.17 (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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