Blueberry, Almond and Lemon Cake

Page: cooking.nytimes.com/recipes/1018821-blueberry-almond-and-lemon-cake?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1

| Course Type: Cakes

(1 review)

Tags:

Single Review Display

This great little loaf cake is sweet, tangy and super moist. I did add about 2 tablespoons lemon juice and doubled the zest in the cake, and used about 4-5 tablespoons lemon juice in the glaze. My glaze was much less opaque/white than the photo but still a beautiful presentation and a delicious cake.

(edited 22nd May 2020) (0) comment (0) useful  

Showing page 1 of 1 pages

| all recipes |

Login or register to add your own review of this recipe.