A few readers mentioned that they had this issue so I made a few minor tweaks to the recipe that I think will help. I’ve just had a second attempt at this cake. In a small bowl, combine the confectioners’ sugar, lemon zest, and lemon juice. Did you line the bottom of the pan with parchment? Hello, I’ve made a few of your recipes and they all came out great. Or is it the flour? I am very grateful that I discovered your site and will pass around your recipes. J’ai rarement vu des recettes aussi bien détaillées que les votres. It taste so delicious and lemon makes it so fresh and amazing. Love your recipes. I made that a few weeks ago and it was delicious, but if you can get away with less sugar I’d love to since this recipe looks almost identical to your other one. Glad you liked this! Hi Tammy, sorry to hear your blueberries sunk! I used whole wheat flour instead of white flour, baked it in the oven for one hour and let it cool for 20 minutes. What brand of flour did you use? I added the flour to the blueberries; however, they were damp. Hey Jen, Can I use 8-inch pan with this recipe? Next time, muffin liners! They loved the blend of tart lemon and fresh sweet blueberries, and thought the glaze was the yummy topper. I did! It has a tender, delicate crumb, and the flavor is extra bright thanks to lots of lemon zest, freshly squeezed lemon juice, and a tart lemon glaze. I will definitely make this cake again. Hi JENN! And I don’t have a proven recipe for brioches avec têtes – sorry! I left it for 10 minutes after cooking, and it collapsed coming out of the tin. Do you think it would work instead of AP flour? Thank you so much! It turned out wonderfully. A few more thoughts — for best results, I recommend using King Arthur flour, and it may also be time to update your loaf pans. This time I left it in the tin for 30 minutes to cool, and it didn’t collapse The blueberries sank, but OMG it is sooooo delicious. Hope that helps! Please let me know by leaving a review below. Thanks, aylin. lemon extract for the zest and I used frozen wild blueberries. I’m a novice, and did double check to make sure I added all the ingredients. I made this in Calgary, Canada, which is a higher altitude. You’re so welcome — glad you like the recipes! Continuez , je suis contente d’avoir trouvé votre site, je dirai par pur hasard. It’s the perfect size for a brunch and would make a great breakfast cake. If so, what adjustments should I make. This field is for validation purposes and should be left unchanged. Not overly sweet, delicious!! Glad to hear it. Thanks so much for your recipe and quick reply. Hi LaToya, Did you by chance use an 8.5×4.5-inch pan instead of 9×5? I like these. My entire family loved it! I am eating some more now and the cake is still moist and super tasty. Be sure to zest them before you juice them. It turned out better than I expected. Bake time may be a bit less. Hi Jenn, I only came across you the past week and I already want to try so many recipes (and I’m not a big baker/cook). I will try again. Va bien aller It’s going to be OK Warmest thoughts Yvonne. . This recipe is rich, not too sweet, and the perfect complement to tart blackberries and lemon… I made these as muffins. Just to clarify, you’ll want to line the bottom of the pan with parchment paper (not wax paper). Hi Donald, I’m sorr you’ve have a problem with this twice! turned out great! It was in the oven 1.5 hrs and still the bottom was not cooked. But I repeat it tasted delicious and will definitely be baking again. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture. I absolutely love this pound cake! For the lemon juice I used a lemon juicer with a tablespoon measurement on it. You asked if you could omit nuts — I assume you meant to ask if you could add them. Jen – wanted to tell you I made this as muffins and used buttermilk instead of regular milk. Love your cookbook and look forward to your newsletters. Hmmm… did the blueberries sink to the bottom? Hi Bonnie, Those are half-sticks, so one regular stick. I’d love to hear how they turn out! (It will curdle; that’s okay.). Would like to make more to share and I have a stoneware mini loaf pan that allows for four loaves to be made together. One of those batters where it was so light and fluffy that I wanted to eat it out of the bowl before baking. Hey I am making the cake now and I am having the same issue. Any ideas?? Do you think it would be ok? Or could it be that I didn’t beat the butter and sugar fluffy enough? No worries though. Thank you! I did not make the glaze, but sprinkled a little turbinado sugar on top. Picked blueberries a few days ago, so the timing was perfect! Everyone at home loved it. Can you suggest one with instant dry yeast? I prepared the pan with non-stick spray and floured the blueberries. All in all, not a recipe I would repeat. Hi Jennifer, I don’t recommend it; this cake may stick in a Bundt pan. After 60 minutes with a toothpick coming out clean, the finished, cooled cake is very dense and doughy with a raw middle. Hope that helps! This pound cake was delicious!! I’ve never been a baker but this recipe looks so good, I wanted to try it. I live in the tropics and have to make do with tropical fruits. of water per cup of flour. … Almost every day I make something from your site or your book. Connie. It’s a cinch to make. I mix them with the flour first and as I am preparing the recipe I stir them several times so they are well coated. My loaf was checked at 50 minutes with toothpick and center was very loose, wet and jiggling, and very pale. When the cake is cool, transfer it to a serving platter and make the glaze. What brand of flour do you use? Next time, I would add more lemon zest to make it a little more lemony.


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