Friday, 24 September 2010

Lemon and Blueberry Loaf

I decided to make a loaf cake purely because I'd bought these loaf tin liners from Lakeland. They are bleeding marvellous!! Oh, how I love Lakeland, but I digress...

Cream 225g soft butter with 225g caster sugar.
Mix in 3 eggs, one at a time.
Add zest and juice of a lemon.
Fold in 150g plain flour, 2 tsp baking powder, 50g ground almonds and 100g polenta.
Fold in 150g (ish!) blueberries.

Bake at 180 degrees for an hour.

I topped mine with some lemon glace icing, and the result is a yummy, moist lemony cake.

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