Italian Lemon Cake Recipe
(drizzled with blueberry bomber glaze)
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Ingredients
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Cake
Blueberry Bomber Glaze
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- 3
Cream Butter and Sugar
In another bowl, beat the softened butter and granulated sugar together until light and fluffy.
- 4
Add Eggs and Flavors
Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- 6
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Blueberry Bomber Glaze Preparation
- 8
Prepare Blueberries
In a small saucepan over medium heat, combine the fresh blueberries and water. Cook until the blueberries begin to burst and release their juices, about 5-7 minutes.
- 9
Make the Glaze
Remove from heat and mash the blueberries slightly. Strain the mixture through a fine-mesh sieve to remove the skins. In a bowl, combine the strained blueberry juice with powdered sugar and lemon juice. Whisk until smooth and fully combined.
- 10
Glaze the Cake
Once the cake has cooled completely, drizzle the blueberry bomber glaze generously over the top and allow it to set for a few minutes before slicing.