My mom dropped by yesterday, and since she’s always open to trying experiments, I made her this lemon cake. Keeping with this week’s theme of baking accidents, I forgot to add the baking soda and had to pull the cake out of the oven and stir it into the hot batter. Despite that, the cake still rose okay and tasted great. It was really tight crumbed, moist, and not too sweet.
My loaf pan is a little larger than most so the cake is kind of wide and I ended up cutting it into squares instead of slices. They looked okay , but I think it might rise higher and look better in an 8 ½ x 5 (ish) pan. That aside, the cake was really good. It was so good that I wish I’d kept it, but I gave it away and have to make another one.
Lemon Blueberry Loaf Cake
3/4 cup fresh blueberries
1 stick (4 oz) unsalted butter, cool room temperature
1/2 scant teaspoon salt
1 cup granulated sugar
3 large eggs, room temperature
3/4 teaspoon lemon extract
2 1/2 teaspoons lemon zest**
1 tablespoon lemon juice
1/4 teaspoon baking soda
1 1/2 cups all purpose flour (6.8 oz)
1/2 cup sour cream, room temperature
2 teaspoons butter
1/2 cup sifted powdered sugar
1-2 tablespoons lemon juice
Put the berries in the freezer for about 30 minutes to freeze – this will help keep them from staining the batter.
Preheat oven at 325 degrees. Spray a loaf pan with flour added cooking spray. I also lined the pan with a rectangle of parchment paper, but it probably wasn’t necessary.
In a stand mixer with the paddle attached, cream the butter and salt. Slowly add the sugar and continue beating for another 3-4 minutes. Add the eggs one at a time letting the mixer go for 30 seconds after each egg. Scrape sides of bowl often. Add the lemon extract, lemon zest, and lemon juice.
Scrape sides of bowl and add baking soda. Stir well. By hand or with lowest speed of mixer, add all but a couple of teaspoons of flour and sour cream alternately to batter, stirring until blended. Remove bowl from the stand, toss the frozen blueberries in the remaining two teaspoons of flour, then stir into the batter.
Spoon the batter into the prepared loaf pan. Bake the cake for 75 minutes or until a toothpick inserted into the center of the cake is clean.
Set the cake on a rack to cool for about 10 minutes. Turn the cake from the pan and let cool completely. Make the glaze. Melt the butter in a bowl, add the sugar and stir until it looks pasty and moist. Add one tablespoon of the lemon juice and stir until smooth. If you need more lemon juice then add the rest. Drizzle over the cake
**For more lemon flavor, add up to 4 teaspoons lemon zest