Lemon drizzle cake and blueberry muffins are both things that go down very well here. With lemon and blueberry being perfect partners I thought the mix of the two would be perfect and dare I say it, it was!
This makes a good-sized loaf using a 2lb tin but it also freezes nicely so you can cut into slices and wrap in greaseproof paper then store either in a freezer bag or my preferred option in a freezable container.
I have used sunflower oil and yoghurt which not only makes it a really light cake also means it is lower in fat. Mine is gluten-free so I swapped the plain flour for gluten-free self-raising flour and 1 extra teaspoon of baking powder.
This is delicious served as it is with a cup of tea but would also be perfect served as suggested by one of my lovely Facebook fans with clotted cream and maybe warmed as a pudding.
I also tossed the blueberries in flour before adding it to the cake batter this stopped them from all sinking to the bottom, which especially with gluten-free can be a problem.
So to make this very easy Blueberry and lemon drizzle cake you need:
190g of plain flour
2 tsp of baking powder
1/2 tsp of salt
190g castor sugar
125ml of oil sunflower or rapeseed are good
250ml natural yoghurt
finely grated zest of two lemons
1 tble of plain flour to dust blueberries
A little oil to grease the tin and a little flour to dust it
For the drizzle:
75ml of lemon juice
To make the blueberry and lemon drizzle cake you need to:
- Preheat the oven to 180ºC and prepare a 2lb loaf tin by lightly greasing it with oil then tip a little flour to completely dust all the sides. Tip any excess flour out.
- Sieve the flour and baking powder into a bowl and mix with the salt and sugar
- In another bowl simply mix the eggs, oil, yoghurt and lemon zest until completely mixed together.
- Dust the blueberry in a bowl with the tablespoon of flour.
- Add the blueberries into the wet mix and stir.
- Add the dry mix into the wet mix and fold in gently until just mixed but do not over mix. It may be lumpy this is fine.
- Pour the mix into the prepared tin and bake for 50-55 minutes until it is springy to touch and a knife or skewer comes put clean.
- Leave in the tin for 10 minutes to cool. Then turn out onto a cooling rack.
- Whilst it was cooling in the tin gently heat the lemon juice and sugar. Once the sugar is dissolved reduce the heat and cook for a further 3 minutes. Keep stirring as it will burn if you don’t watch it.
- Now using a cocktail stick make holes in the top and sides of the cake then brush with the lemon syrup.
And that is it ready to serve.
Very easy and very delicious.
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