@georginaelizat: Lemon and blueberry pound cake This cake is high(er) in protein and PERFECT for a breakfast or snack slice. Adding yoghurt adds some extra protein and makes the sponge slightly dense and moist but in a wonderful way 180ml milk 150g caster sugar 1/2 tsp lemon or vanilla extract 3 tbsp veg oil 3 tbsp lemon juice Zest of 1 lemon 125ml greek yoghurt 250g flour 11/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 90g blueberries (toss 3/4 in flour) For the top: 30g icing sugar 1 tbsp lemon juice 2 tbsp lemon zest Preheat your oven to 180C/ 360F. Combine your milk, sugar, extract, oil, lemon juice + zest and yoghurt in a large bowl with a whisk. In another bowl, combine your flour, baking powder, soda and salt. Mix the dry ingredients to the wet. Fold in the floured blueberries. Pour the batter into a standard loaf tin (10x5inch) which has been greased or ideally lined with baking paper. Scatter the remaining blueberries on top. Bake for 45 minutes, or until a knife comes out of the centre clean. Remove from oven and leave to completely cool. Make your frosting by combining icing sugar and lemon juice. Add more juice to thin, add more sugar to thicken. Pour on top of the cake and finish with a sprinkle of lemon zest. Slice and enjoy! #poundcake #protein #highprotein #lemondrizzle #blueberries #lemoncake #breakfast #yoghurtcake

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Thursday 09 January 2025 19:11:10 GMT