// Lactose free lemon & blueberry cake

Good and easy

I made this recipe several times 😅, I don’t know if I’ll change it in the future 😳🧐, but right now I loooove it 😋💛🍋💜. It’s an easy, delicious, moist, lactose-free cake and it has my favorite things, lemon and blueberries… I can’t stop making recipes with lemon 🍋💛. My body and mind, I mean, my cravings, always ask for it 🤣🤣… If you like lemon, this cake tastes very lemony, and if you don’t want to add blueberries, they are optional!

For me, this is a go-to recipe when I want to have a cake for several days!!! I really like having some cake or cookies at home for coffee or tea 🥰😍, and this cake is an ideal and very easy accompaniment 🤗

Ingredients (24cm rectangular or 20cm round pan)

🥚2 eggs
🍬150g sugar
🍋Zest and juice of 1 lemon
🍶125ml mild olive oil or sunflower oil
🥛80ml lactose-free milk (I used skimmed)
🌾180g cake flour
🥄10g baking powder
💜100g blueberries (optional)

Elaboration

🌼Put all ingredients in a bowl, except the blueberries, and mix well with an electric mixer or hand whisk to avoid lumps
🌸Coat the blueberries with a little flour and add them to the mixture of all ingredients, mixing with a spatula (I usually coat blueberries with flour so they don’t sink to the bottom, but as you can see, this time it didn’t work 😬🙄😅)
🌼Pour the mixture into a previously greased pan and bake at 165ºC (329ºF) for 40-43 minutes. Check with a toothpick that it comes out dry before removing the cake from the oven

🌸Let cool on a wire rack for 15 minutes before removing from the pan

🌼Let cool completely, decorate as desired, I added a glaze (70g powdered sugar mixed with 4 or 5 teaspoons of water)

Notes

👩🏻‍🍳I used skimmed lactose-free milk, but you can use any milk you like
👩🏻‍🍳If you don’t like blueberries, just remove them without changing any other ingredient. You can also use raspberries