The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
The blueberry lemon cloud is a light airy modern style dessert that blends the fresh zest of lemon with juicy blueberries , soft ,fluffy and mildly tangy , this cakle feels like eating a sweet cloud – perfect for readers who love elegant , refreshing flavours .
BLUEBERRY LEMON CLOUD CAKE
Course: SoupsDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 cups all purpose flour
1 cup fsugar
1 cup spft tened butter
2 eggs
1 cup milk
1 tbsp vallina extract
1 tbsp lemon zest
1 tbsp lemon juice
1 tbsp baking powder
1 cup fresh or frozen blueberries
- For lemon glaze
1 cup powdered sugar
1 tbsp lemon juice
1 tbsp warm water
Directions
- PREP:
Preheat oven to 175 c. Grease an 8 – inch round cake tin and line with baking paper. - BEAT WEAT INGREDIENTS :
In a bowl , beat butter and sugar untill creamy . add eggs one by one , the lemon zest , lemon juice , and vanilla. - MIX DRY INGREDIENTS :
In another bowl , mix flour and baking powder . - COMBINE :
Add dry ingredients to the wet mixture slowly alternating with milk , mix until smooth. - ADD BLUEBERRIES :
Fold in the flour dusted blueberries gently to prevent sinking - BAKE :
Pour batter into the cakethin and bake for 35-40 minutes or until the top is golden and a toothpick comes out cleans . - GLAZE :
Mix powdered sugar with lemon juice until smooth . drizzle over the cooled cake . - SERVE :
Garnish with fresh blueberries and lemon zest .
Notes
- Dust blueberries with flour to prevent them from sinking to the bottom of the cake.
- Do not overmix the batter ; mixing too much makes the cake dense , not fluffy.
- Cool completely before glazing – warm cake will melt and absorb the glaze too fast
