* Buy Together & Subscriptions orders are not eligible for Cashback
Free shipping over $25
Free Shipping on All Orders Over $25.
You may request a return within 30 days from the date the product is shipped.
All returns may be tentative on brand approval.
lemon cake and blueberry
Food & Drink
250 g + 1 tablespoon flour 2 teaspoons baking powder 1/2 teaspoon salt 1 plain yogurt 150g sugar 3 large eggs 2 teaspoons grated lemon zest (about 2 lemons) 1 / 2 teaspoon pure vanilla extract 75 ml of vegetable oil 250g blueberries For the lemon syrup: 80 ml of freshly sque
1 * Preheat oven to 180 °. Grease the bottom and sides of a loaf pans. * 2 Sift together the flour, baking powder and salt; set aside. 3 * In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil.
Slowly add the dry ingredients into the wet ingredients.
In another bowl, combine the blueberries with the remaining tablespoon of flour, then add them to the dough very gently.
4 * Pour batter into pan and bake for 50, or until a toothpick inserted in center of cake comes out clean. Let cool for 10 minutes before removing from pan.
* 5 While the cake cools, prepare the lemon syrup. Mix lemon juice and sugar and bring to medium heat until the sugar is completely
dissolved. Then cook for 3 minutes. Remove from heat; set aside.
6 * Use a toothpick to make holes in the top and sides of the hot cake. Brush top and sides with lemon syrup. Soak and repeat if necessary. Let the cake cool completely.
7 * For the lemon icing, in a small bowl, whisk together the icing sugar and 2-3 tablespoons of lemon juice. The mixture should be thick but not too q'on can pour it. Add another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze on top of the cake and let drain on the sides. Allow to harden lemon icing, about 15 minutes before serving.