Get ready to transform your kitchen into a dessert paradise with this irresistible Lemon Tendercake that promises to tantalize your taste buds and brighten your day! Imagine a perfectly moist, zesty cake topped with a luscious blueberry compote that'll make your guests think you've studied pastry arts in Paris. This isn't just a dessert; it's a culinary experience that balances the bright, citrusy notes of fresh lemon with the sweet, deep flavor of ripe blueberries - a combination so divine, it'll have everyone begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups blueberries
- ¼ cup water
- 2 tablespoons sugar (for compote)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a medium mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Zest one lemon to obtain the tablespoon of lemon zest. Squeeze the same lemon to extract the ¼ cup of fresh lemon juice.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, alternating with the lemon juice. Mix on low speed until just combined, being careful not to overmix.
- Fold in the lemon zest gently to distribute evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the blueberry compote. In a medium saucepan, combine blueberries, water, and sugar.
- Cook the blueberry mixture over medium heat, stirring occasionally, until the berries break down and the sauce thickens, approximately 10-12 minutes.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once the cake has cooled, slice and serve each piece with a generous spoonful of warm blueberry compote on top.
- Optional: Dust the cake with powdered sugar or add a dollop of whipped cream for extra indulgence.
Tips
- • Always use room temperature butter and eggs for a smoother, more evenly mixed batter • Zest your lemon before juicing to make the process easier • Don't overmix the batter - stop mixing as soon as the ingredients are just combined to keep the cake tender • Use fresh, ripe blueberries for the most flavorful compote • Let the cake cool completely before adding the compote to prevent soggy texture • For an extra touch of elegance, garnish with fresh lemon zest or mint leaves • Store any leftovers in an airtight container in the refrigerator for up to 3 days
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
