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LEMON DRIZZLE CAKE WITH RASPBERRIES and BLUEBERRIES #lemon #blueberries

LEMON DRIZZLE CAKE WITH RASPBERRIES and BLUEBERRIES #lemon #blueberries

LEMON DRIZZLE CAKE WITH RASPBERRIES and BLUEBERRIES 

There was additionally a solitary lemon in the organic product cabinet of the ice chest, the main staying one from a substantial pack of them that we had obtained at Costco a little while prior. I simply needed to go through them all, in something basic for treat at supper that night. 

"A brisk bite cake", I thought, being helped to remember the Blueberry Snack Cake that I've made many occasions since I was a child. Blueberries, raspberries and lemon all compliment one another so why not. 

I diminished the measure of milk in the player only a little to help shield the berries from sinking to the base since they were somewhat bigger than the littler wild blueberries I typically use in the cake and that worked out great. Mate proclaimed it to be a standout amongst the best snappy cakes at any point to leave our stove.

LEMON DRIZZLE CAKE WITH RASPBERRIES and BLUEBERRIES #lemon #blueberries

Ingredients :
  • ½ cup butter
  • ¾ cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 3/4 cup + 2 tbsp milk
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen raspberries

FOR THE LEMON DRIZZLE GLAZE :
  • 1 cup icing sugar, powdered sugar
  • juice of half a lemon
  • zest of half a lemon, finely minced

Instructions :
  1. Preheat oven to 325 degrees F. Grease a 9x9 inch baking pan well.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Beat in the vanilla extract.
  5. Sift together the flour and baking powder.
  6. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. In general, I add the dry ingredients in 3 portions and the milk in 2 additions.
  7. Quickly and gently fold in the berries.
  8. Spread batter evenly into the prepared pan.
  9. Bake at 325 degrees F in a 9 inch well greased square pan for about 40 to 45 minutes or until a toothpick inserted in center comes out clean.
  10. The baking time can vary, especially if you use frozen berries. In that case it may take 10 or even 15 minutes more to bake. The toothpick test is the best way to ensure that this cake is fully baked.

FOR THE LEMON DRIZZLE GLAZE :
  1. Whisk together the lemon juice, zest and icing sugar. If the drizzle seems too thick, add a little more lemon juice, it it is too watery add a little more of the icing sugar. You want it pourable, not spreadable but still a little thick.


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