this lemon blueberry pound cake is made with simple basic ingredients
packed with lemon and blueberry flavour
first thing I do is to preheat the oven to 360F or 180C.
in a bowl, add grated lemon zest
I use the zest from a big lemon. The flavour from the zest is refreshing in a cake
then add juice from a freshly squeezed lemon
add your choice of plant-milk, for this recipe I used soy milk
add a cup of water
and a cup of sugar
sunflower oil
and mix with spatula or a spoon
until the ingredients are well mixed
prepare an electric whisk
and add in the flour while mixing with the electric whisk
add baking powder and continue whisking but for max 1 minute,
until all the ingredients are combined
it's important not to over-mix here
over-mixing will develop the gluten in the flour and make the cake heavy
add the blueberries and give it a quick stir
use the spatula, no electric whisk needed :-)
I prefer when the blueberries fall to the bottom of my cake
but if you want blueberries mixed well in the cake (after baking)
you can mix the berries with flour before adding them to the batter
lightly grease your loaf pan with oil and dust it with flour, or line with parchment paper
I use a loaf pan that is 11 inches x 5 inches (30cm x 11cm)
if you don't have this size, we made a guide to scale the recipe called "How to scale this recipe" (www.theplantbasedschool.com)
I prefer to use oil and flour in the loaf pan instead of baking paper
no risk of burning baking paper
now transfer the cake batter in the loaf pan and
you will notice that the loaf pan will be quite full, almost to the edge, with the cake batter
it is normal that the loaf pan is full, it will make your pound cake nice and tall
bake for about 50 minutes
once the cake is baked, insert a skewer in the center of the cake. If it comes out dry, the cake is cooked
if it comes out wet, cook it a few more minutes
let the pound cake cool down for at least an hour,
then take it out of the shape and proceed with the icing
it should look nice and tall :-)
in a bowl add powder sugar,
lemon juice,
and plant milk. Stir till the powder sugar is dissolved in the liquids
you should get to a pourable consistency
you can add more powdered sugar if you prefer a thicker glaze
I prefer it quite thin
like this
to make the pouring easier, I tranfer the glaze to a small milk server
this cake can be eaten in different ways; without glaze (but you are missing out)
or with glaze; pour on top,
and if it runs down on the sides, use a spoon to get it and pour it again on top
I am quite generous with glaze
as you can probably tell
keep going until you are out - or save some glaze
here I use a spoon to double-glaze the cake- and I try to save our table from getting glazed
if you feel like more glaze (like me), pour it over the slices of cake
"oh my god"
"look at this"
Louise: "it's like... overflowing with glaze"