ingredients:
118g all-purpose flour
1½ tsp baking powder
1 tbsp lemon zest
½ tsp salt
115g unsalted butter
200g granulated sugar
2 eggs
1 tsp vanilla extract
3 tbsp lemon juice
160g Bulla Australian Style Yoghurt
lemon syrup:
2 tbsp lemon juice
1 tbsp icing sugar
yoghurt icing:
½ cup icing sugar
1 tbsp @BullaFamilyDairy Australian Style Yoghurt
I can’t find a good lemon pound cake in Singapore, so I’m making my own with Bula’s blueberry Australian style yogurt. It’s sour, fragrant, and has a tender [Music] crumb. If you’re like me and don’t like how mushy blueberries get when they’re baked, a hack to getting the blueberry flavor is to use blueberry yogurt made with Australian fresh milk and blueberries. It’s creamy, smooth, and thick in texture. You can really smell the yogurt. It’s very sweet and tangy. This is totally optional, but to make this dessert look fancier, you can top it off with more yogurt and fresh blueberries. M. It’s a really good combination and it’s not too sweet. [Music]
3 Comments
from my experiment, sour cream elevates the texture and taste of cakes so much better than yoghurt
Looks delicious!
it probably needs some more sugar for sweetness but it looks so soft! Yummy!