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90 Min 90 Min
1 Portions 1 Portion
Medium level Medium level

Ingredients for the cake:

  • 1/2 tsp salt
  • 2 tbsp lemon zest
  • 1 cup blueberries
  • 4 eggs, room temp
  • 1 tsp baking powder
  • 1 cup granulated sugar
  • 1/3 cup whole milk, room temp
  • 1/4 cup sour cream, room temp
  • 3/4 cup unsalted butter, room temp
  • A big splash of Vainilla Molina
  • 2 cups + 2 tbsp all-purpose flour, divided

Ingredients for the glaze:

  • 5 tbsp milk
  • 1/2 tbsp Greek yogurt
  • A big splash of Vainilla Molina
  • 1½ cups powdered sugar, sifted

Directions for the cake:

  • Preheat oven to 350°F.
  • Grease and line a 9 x 5-inch loaf pan with parchment paper, allowing the short sides to extend two inches past the sides for easy removal of the loaf once baked. Set aside.
  • In a bowl, beat sugar with lemon zest.
  • NOTE: “Massage” the zest for it to release its oils.
  • Mix butter with sour cream until light and fluffy, for about 2 minutes.
  • Add one egg at a time, scraping down bowl in between each addition.
  • Add Vainilla Molina and mix until well combined.
  • In another bowl, whisk 2 cups of flour, baking powder and salt together.
  • Add flour mixture to the sugar-lemon mix, alternating with whole milk and sour cream and combine on low speed.
  • Mix blueberries with remaining 2 tbsp of flour. Gently fold into the batter using a spatula. Do not overmix.
  • Transfer batter to a prepared loaf pan.
  • Bake for 50-55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • NOTE: If the cake is browning too quickly on top, cover loosely with aluminum foil.
  • Remove from oven and let it cool for 15 minutes.
  • Use parchment paper to remove the loaf and cool completely on a wire rack before adding the glaze.

Directions for the glaze:

  • Whisk powdered sugar, milk and Vainilla Molina until smooth and runny.
  • To thicken the glaze, add a tbsp of Greek yogurt.
  • If the glaze is too thick, add more milk. If too thin, add more powdered sugar.
  • Drizzle over the cooled cake and enjoy!

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