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
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
2
Boil until sauce thickens enough to coat back of spoon, stirring constantly, about 5 minutes
3
Cool 10 minutes
4
Stir in spices
5
Cool
6
Stir water, sugar, dry red wine, fresh lemon juice and cornstarch in medium saucepan over medium heat until cornstarch dissolves and mixture boils
7
Add blueberries
8
Boil until sauce thickens enough to coat back of spoon, stirring constantly, about 5 minutes
9
Cool 10 minutes
10
Stir in spices
11
Cool
12
For cake: Preheat oven to 325°F
13
Spray 8-inch square glass baking dish with nonstick vegetable oil spray
14
Line bottom of baking dish with parchment paper
15
Spray parchment with vegetable oil spray
16
Dust dish and parchment with flour
17
Beat butter and sugar in large bowl until fluffy
18
Beat in eggs, 1 at a time
19
Beat in grated lemon peel, lemon juice and vanilla extract
20
Sift cake flour, baking powder, baking soda and salt into medium bowl
21
Mix dry ingredients into butter mixture alternately with sour cream
22
Pour batter into prepared baking pan
23
Bake until tester inserted into center comes out clean, about 45 minutes
24
Cool cake on rack 10 minutes
25
Cut around sides of cake
26
Turn out onto rack
27
Peel off paper
28
Turn cake over
29
Cool
30
(Sauce and cake can be prepared 1 day ahead
31
Refrigerate sauce; wrap cake in aluminum foil and store at room temperature
32
) Cut cake into triangles; arrange on plates
33
Spoon sauce over
34
Preheat oven to 325°F
35
Spray 8-inch square glass baking dish with nonstick vegetable oil spray
36
Line bottom of baking dish with parchment paper
37
Spray parchment with vegetable oil spray
38
Dust dish and parchment with flour
39
Beat butter and sugar in large bowl until fluffy
40
Beat in eggs, 1 at a time
41
Beat in grated lemon peel, lemon juice and vanilla extract
42
Sift cake flour, baking powder, baking soda and salt into medium bowl
43
Mix dry ingredients into butter mixture alternately with sour cream
44
Pour batter into prepared baking pan
45
Bake until tester inserted into center comes out clean, about 45 minutes
46
Cool cake on rack 10 minutes
47
Cut around sides of cake
48
Turn out onto rack
49
Peel off paper
50
Turn cake over
51
Cool
52
(Sauce and cake can be prepared 1 day ahead
53
Refrigerate sauce; wrap cake in aluminum foil and store at room temperature
54
) Cut cake into triangles; arrange on plates
55
Spoon sauce over
56
Add blueberries