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Ingredientes
- 1 c. softened unsalted butter plus more
- 3 1/4 c. cake flour plus more
- 1 tsp baking soda
- 1 tsp salt
- 2 c. sugar Grated zest of 2 large lemons
- 3 x Large eggs
- 1 tsp lemon extract
- 1/4 c. buttermilk well shaken
- 2 1/2 c. blueberries
- 3 Tbsp. cake flour
- 1 c. powdered sugar Grated zest of 1 lemon
- 1/4 c. melted unsalted butter - (1/2 stick)
- 3 Tbsp. lemon juice
- 1/8 tsp salt
Direcciones
- For the Lemon-Blueberry Cake: Heat the oven to 350 degrees. Generously grease a 12-c. bundt pan. Coat the inside lightly with flour and tap out the excess.
- Sift together the flour, baking soda and salt onto a sheet of wax paper; set aside.
- Cream the sugar, butter and lemon zest in a large mixing bowl till light and fluffy, about 2 min. Add in the Large eggs and lemon extract. Beat 3 min (the mix will become thick and smooth). Add in the sifted dry ingredients and buttermilk. Mix well to combine.
- Toss the blueberries with the cake flour. Use a spoon or possibly spatula to stir the floured blueberries into the batter; the batter will be very thick. Transfer the batter to the pan and bang it on the counter to settle. Smooth the surface with a rubber spatula.
- Bake the cake till a toothpick inserted into the center comes out clean, 55 to 60 min. Let the cake cold on a rack 10 min, then gently invert the cake onto the rack. Place the rack on a baking sheet and brush on the glaze. Cold completely before serving.
- For the Tart Lemon Glaze: Place the sugar and lemon zest in a blender or possibly food processor and blend till the zest is finely chopped. Add in the butter, lemon juice and salt and blend till smooth.
- Brush the cake with the glaze while still hot, reapplying the glaze as it drips onto the baking sheet. This can be made a day ahead. Store the cake at room temperature, covered airtight. The cake does not freeze well.
- This recipe yields 12 to 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 12 servings | |
| Calories 384 | |
| Calories from Fat 181 | 47% |
| Total Fat 20.57g | 26% |
| Saturated Fat 12.57g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 349mg | 15% |
| Potassium 61mg | 2% |
| Total Carbs 49.93g | 13% |
| Dietary Fiber 0.8g | 3% |
| Sugars 46.51g | 31% |
| Protein 2.33g | 4% |
