Dessert: Lemon Blueberry Ice-Cream Cake

This recipe includes superfoods such as:

Lemon

Health benefits of Lemon Blueberry Ice-Cream Cake

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 1/2 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1/2 cup whole milk
3 tablespoons finely grated fresh lemon zest
6 tablespoons fresh lemon juice
blueberry filling
7 cups lemon ice cream

Instructions

Preheat oven to 350 °F. Butter a 9-inch round cake pan (2 inches deep) and line bottom with a round of wax paper.
Into a bowl sift together flour, baking powder, and salt. In a large bowl with an electric mixer beat together butter and 1 cup sugar until light and fluffy, about 1 minute. Separate eggs and beat yolks 1 at a time into butter mixture, beating well after each addition. In 3 batches alternately beat in flour mixture and milk, beginning and ending with flour mixture. Add zest and 2 tablespoons lemon juice, beating until just combined (do not overbeat). In a bowl with cleaned beaters beat whites until they hold soft peaks and beat in remaining 1/4 cup sugar. Fold whites into batter gently but thoroughly. Transfer batter to cake pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Cool cake in pan on a rack and invert onto rack. Cake may be prepared up to this point 1 day ahead and kept in an airtight container at cool room temperature.