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Lemon Sour Cream Cake with Blueberries


The scent and flavour of lemon is universally loved. Lemon is delicious with sugar and delicious with salt but it also has the magical ability of intensifying and enhancing dull and lifeless flavours.

There are always lemons in my fruit bowl, I never tire of their enervating zing. Both the juice and the zest have a million everyday uses, but I especially love food where lemony flavour reigns supreme.

My original recipe for lemon sour cream cake came from the Australian Women’s Weekly Cakes and Slices Cookbook C1980. I’ve made it a gazillion times in the past 35 years, in fact, it’s probably the most forgiving and adaptable cake recipe I make. I’ve varied the citrus flavour, added choc chips and nuts, reduced the sugar, altered the volume and experimented with gluten free, but it the end I always come back to a simple lemon formula.

Baking without wheat flour however poses a few problems with a simple pound cake recipe because the gluten gives structure to the butter-sugar-egg-cream ingredients. In this recipe, my substitution of polenta, ground almonds and white spelt flour works extra well. Not only does it give the cake batter enough strength to hold the blueberries, it doesn’t compromise the palate pleasing texture.

This cake not overly sweet, it’s moist without being wet and it cuts and eats cleanly, making it the perfect cake for picnics and lunch boxes.

Lemon Sour Cream Cake with Blueberries

180g butter

200g castor sugar

2 teaspoons finely grated lemon zest

4 eggs

120g white spelt flour

1 heaped teaspoon baking powder

100g ground almonds

80g instant polenta

150g sour cream

3/4 cup frozen blueberries

2 tablespoons of flaked almonds

Preheat the oven to 180C. Grease a large loaf tin or 20cm round cake pan and line it with baking paper.

Cream the butter, sugar and lemon zest until light and creamy, then beat in the eggs one at a time.

Use a whisk to combine the dry ingredients and break up any lumps.

Stir the dry ingredients into the butter mixture then add the sour cream and thoroughly combine.

Spoon 1/3 of the batter into the base of the cake tin spreading it to the edges of the pan. Scatter over half the blueberries.

Add a second layer of batter, then the remaining berries. Top with the remaining cake batter.

Scatter the almond flakes over the surface of the cake.

Bake in the middle of the oven until the centre of the cake is cooked through when tested with a skewer, 40-50 minutes.

Remove the cake from the tin and cool on a wire rack.

This cake will stay fresh for up to one week in an airtight container.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

20 comments on “Lemon Sour Cream Cake with Blueberries

  1. chefceaser
    August 16, 2016

    Reblogged this on Chef Ceaser.

    Like

  2. Liz - Good Things
    December 1, 2015

    Love, love, love lemons… and what a gorgeous recipe!

    Like

    • ladyredspecs
      December 1, 2015

      Thanks Liz. The cake recipe has been kicking around for years. It takes adjustments in it’s stride really well so has been subject to much use and abuse

      Like

  3. Gretchen
    November 27, 2015

    Blueberries and lemons are one if my favorite combinations. Recipes like this is why we go blueberry picking! I love the combination of polenta and spelt.

    Like

    • ladyredspecs
      November 28, 2015

      Thanks Gretchen, there are some flavours that just work together don’t you think, lemons and blueberries are just meant to be

      Like

  4. lapetitepaniere
    November 25, 2015

    This is absolutely my kind of cake, Sandra! 🙂

    Like

  5. Francesca
    November 25, 2015

    Love the combo of flours used – and the cake looks so good.

    Like

    • ladyredspecs
      November 25, 2015

      Thanks Francesc, a this recipe has been much used and abused, but the cake is always delicious

      Like

  6. ChgoJohn
    November 25, 2015

    Love, love, love the combo of lemon with blueberries. I’m amazed by your use of polenta and spelt flour. Their helping to keep the blueberries suspended in the crumb is, for me, a very nice surprise.

    Like

    • ladyredspecs
      November 25, 2015

      Aren’t blueberries and lemons are fabulous together John. I hadn’t thought about the polenta and spelt helping to suspend the berries, you’re probably right

      Like

  7. Gather and Graze
    November 25, 2015

    Lemons really are such an amazing fruit, being so adaptable in their uses. This combination of flavours must really make the palate sing – would love a slice right now! 🙂

    Like

  8. Conor Bofin
    November 25, 2015

    What a lovely looking cake. I like the our cream and fruit mix. Lovely picture, as always.

    Like

  9. Lisa @ cheergerm
    November 24, 2015

    Just beautiful Mrs R. Adore the lemon and blueberry combo. The spelt, polenta and almonds are obviously a lovely combo. Yes, had a few flops with pound type gluten free cakes. They usually end up with big holes in the batter.

    Like

    • ladyredspecs
      November 25, 2015

      GF flour doesn’t always translate flawlessly as you know, that’s why I mix it up, to cover all options. It seems to work..

      Liked by 1 person

  10. Debi @ My Kitchen Witch
    November 24, 2015

    I make a version of this, but somehow the blueberries always gather at the bottom of the cake. It reminds me of spring – lemons and berries. I may try your recipe, but will need to wait until I am back in the UK as there is a dearth of blueberries here in Greece. Perhaps the blueberries will magically be equally distributed.

    Like

    • ladyredspecs
      November 25, 2015

      Chicago John credits the mix of flours for the amazing berry suspension in the cake, he might be right, I have no other explanation..

      Liked by 1 person

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This entry was posted on November 24, 2015 by in Baking, Cakes, Desserts, FODMAP diet, Food, Fruit Desserts and tagged , , , , .
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