Lemon & Blueberry Cake
Prep time: 1hr | Serves: 8
Ingredients:
200g unsalted butter, softened
200g caster sugar
Zest of 2 lemons (approx. 5g)
4 medium eggs (approx. 220g without shells)
200g self-raising flour
5g baking powder
2g sea salt
40g fresh lemon juice
5g vanilla extract
180g fresh blueberries
10g plain flour (for tossing blueberries)
For the Lemon Drizzle:
80g icing sugar
25g lemon juice
Method:
Preheat your oven to 180°C (fan 160°C). Grease and line a 20cm round cake tin with baking parchment.
In a large bowl, rub the lemon zest into the caster sugar using your fingertips. This releases the oils and intensifies the citrus flavour.
Add the softened butter and cream together for 3–4 minutes until pale, fluffy and light in texture.
Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour to bring it back together.
Sift in the self-raising flour, baking powder and sea salt. Fold gently into the mixture until just combined.
Stir in the lemon juice and vanilla extract. The batter should be smooth and softly dropping.
Toss the blueberries in 10g plain flour to prevent them sinking, then gently fold into the batter.
Pour the mixture into the prepared tin and level the top.
Bake for 40–45 minutes until golden and a skewer inserted into the centre comes out clean. If browning too quickly, loosely cover with foil.
Allow to cool in the tin for 10 minutes before transferring to a wire rack.
For the drizzle, whisk together the icing sugar and lemon juice until smooth. Spoon over the slightly warm cake so it gently soaks in.
Taste and adjust next time if needed — extra zest for punch or a thicker glaze for sweetness.
Storage:
Store in an airtight container at room temperature for up to 3 days. Suitable for freezing (without glaze) for up to 1 month.
