Blueberry, Almond and Lemon Cake

Page: cooking.nytimes.com/recipes/1018821-blueberry-almond-and-lemon-cake?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1

| Course Type: Cakes

(1 review)

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Recipe Review

This great little loaf cake is sweet, tangy and super moist. I did add about 2 tablespoons lemon juice and doubled the zest in the cake, and used about 4-5 tablespoons lemon juice in the glaze. My glaze was much less opaque/white than the photo but still a beautiful presentation and a delicious cake.

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