Thursday, June 23, 2011

Lemon Drizzle Cake with Blueberry Sauce

Elegant sounding, isn't it?  "Lemon Drizzle Cake with Blueberry Sauce."  Saying that makes me feel a bit like Julia Child.  Fortunately, however, this cake was easy.  Not nearly as elegant as it sounds.  This cake is light, breezy (as much as a cake can be breezy, I suppose), fruity...perfect for a summer's evening.  The tangy tartness of the "drizzle" pairs fantastically with the fruity sweetness of the blueberries. 

Formal or informal, this cake could go either way.  I highly encourage you to make this for your next summer get together.  Or, if get-togethers aren't your thing...make this for your next summer supper.

Lemon Drizzle Cake with Blueberry Sauce
*adapted from a book called "Gorgeous Cakes" (no author listed, and not able to be found on

1 3/4 C. flour
2 tsp. baking powder
1 C. sugar
4 eggs
2/3 C. sour cream
grated zest of 1 large lemon
juice from 1 large lemon (about 1/4 cup)
2/3 C. vegetable oil

Preheat oven to 350, grease an 8-inch round pan (preferable one with a removable bottom), and line the bottom of the pan with waxed or parchment paper.

Sift the flour and baking powder together, then add the sugar and stir until combined.

In a separate bowl, whisk together the eggs, sour cream, lemon rind, lemon juice and oil.  Add to the dry ingredients and mix well until everything is smooth and evenly combined.

Pour into prepared pan and bake for 45 - 60 minutes - until top is golden brown and a toothpick comes out clean.  As soon as it comes out of the oven, poke holes all over the top with a skewer or toothpick and immediately brush syrup (recipe below) over the top.  Let cake cool completely in the pan.  Serve with chilled blueberry sauce (recipe below).

Lemon Syrup
Mix 1/4 C. powdered sugar with 3 Tbsp. lemon juice in a small pan.  Keep stirring over low heat until it begins to bubble and turns syrupy.  Brush over cake.

Blueberry Sauce
Puree 1 pint of blueberries in a food processor or blender until mostly smooth (some skins will still be there).  In a medium saucepan, mix together 1/2 cup sugar with 1 tsp. cornstarch.  Add pureed blueberries.  Bring to a boil, stirring constantly.  Boil and stir for 2 minutes.  Remove from heat, and chill for at least 2 hours before serving.

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