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Blueberry Lemon Pound Cake
Ingredients
  • subheading: Pound Cake:
  • 100 g (½ cup) unsalted butter softened at room temperature
  • 190 g (1 cup) caster sugar
  • 2 lemon the zest
  • 3 eggs room temperature
  • 300 g (1 cup) unsweetened plain yogurt
  • 1 ½ tbsp fresh lemon juice
  • 60 ml (5 tbsp) flavorless vegetable oil sunflower seed oil
  • 300 g (2 cups) all purpose flour
  • 3 g (1tsp) baking powder
  • 150 g (1 ½ cups) blueberries frozen
  • subheading: Lemon Glaze:
  • 250 g (2 cups) vanilla powdered sugar
  • 2 tbsp fresh lemon juice
  • About 2 to 3 tbsp water add little by little until get a thick and not runny glaze
Steps
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