A delicious, moist cake. Unfortunately, due to the sugar content, cakes are not frequently prepared in my kitchen. This one was an exception, due to some of my current cravings.
Ingredients
3 eggs
0.75 cup sugar
1 cup sour cream
0.5 cup vegetable oil
2 tbsp lemon zest
1.5 tbsp lemon extract
1.5 cup flour
2 tsp baking powder
0.5 tsp salt
0.5 cup powdered sugar
1-2 tbsp lemon juice
1 cup blueberries
Preparation
Preheat oven to 350F. Line a 9-by-5-inch loaf pan with parchment paper on the bottom. Grease the sides.
In a Kitchenaid blender whip the sour cream, sugar, and eggs until light and homogeneous. Drizzle in the vegetable oil and keep whisking.
Add the flour, baking powder, and salt. Mix until just combined and no dry spots remain.
Pour a small portion of the batter into the baking shape. Fold in blueberries into the rest. Pour on top of the initially-added batter.
Bake for 45-55 minutes. Allow to cool in pan for 30 minutes. Prepare glaze by mixing icing sugar with the necessary amount of lemon juice. Spread on top of cake. Serve!
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