Lemon Blueberry snack cake watch full recipe in description box PLEASE SUBSCRIBE youtubeshorts

Lemon Blueberry snack cake! 🫐🍋 The cake is moist and fluffy with a light and luscious (no butter) cream cheese mousse topping and swirled with blueberry compote Lemon Cake: •188g All Purpose Flour •150g Granulated Sugar •1tsp Baking powder •1/2tsp Baking Soda •180ml Milk •1tsp Lemon Juice •zest of 1 medium lemon or 2 small lemons •120ml Oil ( vegetable or canola) •130ml Condensed milk ( oat or any condensed milk of your choice) •1tsp Vanilla Extract Method:- -Preheat oven to 350f and line a 8x8 inch square cake tin with baking paper - In a bowl mix milk with lemon juice. Let it sit for 5 min until it is slightly curdled. Add oil, condensed milk & vanilla extract and mix until fully combined. - Combine the dry ingredients (flour, sugar, baking powder & baking soda) in a separate bowl mix it into liquid ingredients. Gently mix the cake batter until it is smooth. Pour the cake batter into a prepared cake tin and bake for 30-35 min or until firm to touch. Remove the cake from oven and let it cool for a few minutes in the cake tin. Gently lift the cake out of the pan and let it cool further on a wire rack. Prepare cheesecake mousse topping. Cheesecake Mousse Topping: •170g Cream cheese, soft at room temperature •15g Sour Cream •20g Powdered Sugar •1tsp Lemon Juice •1tsp Vanilla Extract •75ml Whipped cream, whipped to medium peaks Method: -In a bowl of a stand mixer mix cream cheese, sour cream until smooth & creamy for 1-2 minutes.Then add powdered sugar, lemon juice & vanilla extract and mix everything for 30-40 seconds. Scrape down the sides of the bowl and gently fold in the whipped cream ( at medium peaks)into the cream cheese mixture. Keep the cheesecake mousse in the fridge until ready go assemble the cake. Assembly: -Arrange the cake on a plate. Spread a thick layer of the cheesecake mousse. Top it with blueberry compote or (blueberry jam)and swirl it around. Portion the cake and serve. Store it in airtight container in the fridge for 2-3 days.

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