Lemon Tea Cake With Blueberry-Red Wine Sauce
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
44
Sourness
42
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
1 cup
Water1 cup
Sugar1 cup
Red Wine (dry)2 tbsps
Lemon Juice (fresh)1.5 tbsps
Cornstarch1 cup
Blueberry (fresh)1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg3 large
Egg2 tbsps
Lemon Peel (grated)1 tsp
Vanilla Extract1.5 cups
Cake Flour (sifted)1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Sour CreamDirections:
1
Add blueberries
2
For sauce: Stir water, sugar, dry red wine, fresh lemon juice and cornstarch in medium saucepan over medium heat until cornstarch dissolves and mixture boils
3
Boil until sauce thickens enough to coat back of spoon, stirring constantly, about 5 minutes
4
Cool 10 minutes
5
Stir in spices
6
Cool
7
Stir water, sugar, dry red wine, fresh lemon juice and cornstarch in medium saucepan over medium heat until cornstarch dissolves and mixture boils
8
Add blueberries
9
Boil until sauce thickens enough to coat back of spoon, stirring constantly, about 5 minutes
10
Cool 10 minutes
11
Stir in spices
12
Cool
13
For cake: Preheat oven to 325°F
14
Spray 8-inch square glass baking dish with nonstick vegetable oil spray
15
Line bottom of baking dish with parchment paper
16
Spray parchment with vegetable oil spray
17
Dust dish and parchment with flour
18
Beat butter and sugar in large bowl until fluffy
19
Beat in eggs, 1 at a time
20
Beat in grated lemon peel, lemon juice and vanilla extract
21
Sift cake flour, baking powder, baking soda and salt into medium bowl
22
Mix dry ingredients into butter mixture alternately with sour cream
23
Pour batter into prepared baking pan
24
Bake until tester inserted into center comes out clean, about 45 minutes
25
Cool cake on rack 10 minutes
26
Cut around sides of cake
27
Turn out onto rack
28
Peel off paper
29
Turn cake over
30
Cool
31
(Sauce and cake can be prepared 1 day ahead
32
Refrigerate sauce; wrap cake in aluminum foil and store at room temperature
33
) Cut cake into triangles; arrange on plates
34
Spoon sauce over
35
Preheat oven to 325°F
36
Spray 8-inch square glass baking dish with nonstick vegetable oil spray
37
Line bottom of baking dish with parchment paper
38
Spray parchment with vegetable oil spray
39
Dust dish and parchment with flour
40
Beat butter and sugar in large bowl until fluffy
41
Beat in eggs, 1 at a time
42
Beat in grated lemon peel, lemon juice and vanilla extract
43
Sift cake flour, baking powder, baking soda and salt into medium bowl
44
Mix dry ingredients into butter mixture alternately with sour cream
45
Pour batter into prepared baking pan
46
Bake until tester inserted into center comes out clean, about 45 minutes
47
Cool cake on rack 10 minutes
48
Cut around sides of cake
49
Turn out onto rack
50
Peel off paper
51
Turn cake over
52
Cool
53
(Sauce and cake can be prepared 1 day ahead
54
Refrigerate sauce; wrap cake in aluminum foil and store at room temperature
55
) Cut cake into triangles; arrange on plates
56
Spoon sauce over