Lemon, Almond, and Blueberry Cake
Ingredients: softened butter, super-fine sugar, vanilla, lemon zest, eggs · 90 min cook time · 450kcal · ~₩14,000
Ingredients
150g softened butter, 200g super-fine sugar, 5ml vanilla, 1개 lemon zest, 3개 eggs, 200g sifted flour, 50g ground almonds, 10g baking powder, 2g salt, 200g blueberries, 50ml lemon juice, 100g powdered sugar
Instructions
1. Preheat oven to 375°F (190°C). Line a round baking tin by rubbing softened butter everywhere, then placing parchment paper in the center and along the sides. Add a little butter onto the paper for even cooking.
2. In a bowl, combine softened room temperature butter, super-fine sugar, vanilla, and grated lemon zest. Cream the mixture for 3-4 minutes until lighter in texture and color, scraping down the sides of the bowl occasionally to ensure even aeration.
3. Slowly add the eggs to the creamed mixture, about a third or a quarter at a time, allowing each addition to incorporate fully before adding more. This prevents the batter from splitting.
4. In a separate bowl, combine sifted flour, ground almonds, baking powder, and salt. Mix well to break down any almond clumps.
5. Add the dry ingredients to the wet mixture in about three additions. Mix just until combined, then stop. You can continue mixing by hand to avoid overmixing.
6. Fold in about two-thirds of the blueberries into the batter. The remaining blueberries will be added later.
7. Dollop the batter into the prepared baking tin and spread it evenly. The cake is now ready to go into the preheated oven.
8. Bake the cake for approximately 15 minutes. Then, quickly open the oven and sprinkle the remaining blueberries on top of the partially cooked cake. Close the oven door quickly.
9. Continue baking for another 15 minutes. Then, cover the cake loosely with foil to prevent over-browning and cook evenly. Continue baking until a skewer inserted into the center comes out clean (total baking time around 50-60 minutes).
10. Once baked, remove the cake from the oven and let it cool in the tin for 10-15 minutes before carefully removing it to a wire rack to cool completely.
11. While the cake cools, prepare the icing by mixing lemon juice and powdered sugar. Adjust the consistency to your preference by adding more sugar for a thicker icing or more lemon juice for a thinner glaze.
12. Once the cake is completely cool, apply the icing by brushing it lightly over the top.
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