👩🍳 Instructions:
Prepare the Lemon Sugar Base:
In a large mixing bowl, combine the sugar and lemon zest. Rub them together with your fingertips or mix well with a spoon until the sugar becomes fragrant and slightly moist. This step infuses the sugar with a bright, natural lemon aroma.
Create the Wet Mixture:
Add the eggs to the lemon sugar and whisk thoroughly until the mixture becomes light-colored and a little frothy. Then, add the melted butter and oil. Whisk again until completely smooth and emulsified.
Sift the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and baking soda. Sifting ensures the cake texture stays light and tender.
Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture in batches, alternating with the lemon juice. Gently fold the ingredients together after each addition.
💡 Tip: Avoid overmixing – stir just until no streaks of flour remain to keep the cake soft and airy.
Prepare the Blueberries:
Toss the blueberries in 1 tablespoon of flour, coating them evenly. This helps keep them suspended throughout the cake and prevents them from sinking to the bottom while baking.
Fold and Flavor:
Gently fold the floured blueberries and vanilla extract into the batter using a spatula, making sure the berries are evenly distributed without breaking them.
Prepare the Cake Pan:
Grease an 8-inch (20cm) round cake pan with butter or oil. For easier removal, you can also line the bottom with parchment paper.
Bake to Perfection:
Pour the batter into the prepared pan and spread it out evenly. Bake in a preheated oven at 180°C (350°F) for 35–45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
Keep It Moist:
After baking, immediately cover the hot cake with a clean, damp cloth. This trick locks in moisture and keeps the top beautifully soft.
Final Touch:
Allow the cake to cool completely on a wire rack. Once cool, lightly dust the surface with powdered sugar for a simple yet elegant finish.
✨ Serving Suggestions:
Enjoy the cake on its own for a light, zesty treat, or elevate it by serving with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of tangy lemon glaze.
Each bite offers a perfect balance of bright lemon flavor, tender crumb, and juicy bursts of blueberry — absolutely irresistible!
Salmon and Shrimp Alfredo
Ingredients:
200g salmon fillet
150g shrimp (peeled and deveined)
200g fettuccine pasta
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tbsp olive oil
2 tbsp butter
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Cook fettuccine pasta according to package instructions. Drain and set aside.
In a pan, heat olive oil and cook the salmon fillet until golden brown on both sides, about 4-5 minutes per side. Remove and flake into pieces.
In the same pan, add butter and sauté minced garlic until fragrant. Add shrimp and cook for 2-3 minutes until pink and tender.
Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Add Parmesan cheese and stir until the sauce thickens.
Toss the cooked pasta with the sauce, flaked salmon, and shrimp. Season with salt and pepper.
Garnish with fresh parsley and serve immediately.