Lemon and Blueberries Poundcake Pubblicato July 28, 2015



290g flour
220g butter at room temperature
210g sugar
4 eggs
Zest of 1 lemon untreated
40g of lemon juice
5g of baking powder


Cream the butter in planetary with leaf and sugar, knead until creamy.
Add eggs one at a time by incorporating the previous well before adding the next, when the mixture begins to tear up (due to the imbalance between fat and liquid matter) start adding the flour with the baking powder gradually.
Next add the last of the lemon juice and blueberries using a spatula with a movement from top to bottom.
Transfer the mixture into a greased loaf pan and level it.
Bake in oven at 180 degrees for about 70 minutes or in a convection oven for 50 minutes at 160 degrees, making sure if after 30 minutes tends to darken cover with baking paper.

Have a nice breakfast!

Poundcake Limone e Mirtilli

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