Lemon & Blueberry Pound Cake

Lemon & Blueberry Pound Cake

Ingredients  

• 170 g salted butter

• 40 g flour

• 170 g almond powder

• 170 g castor sugar

• 3 eggs

• zest of 1.5 lemons

• 60 ml lemon juice

• 70 g fresh blueberry 

Method

Grease and line an 8" cake tin.

Beat butter and sugar till light, fluffy and pale.

Add eggs one at a time. Continue beating till you get a shiny and aerated mixture.

Add the rest of ingredients and fold till combined. 

Lastly add the blueberries and fold them gently.  Spread batter into the tin.

Bake at 160° C for 30- 40 minutes. Or till a skewer inserted in the centre of the cake comes out clean.

Let it cool for 30 minutes before inverting out of the tin.