Lemon And Blueberry Cake


Tuesday 26 July 2016

Lemon And Blueberry Cake

lemon and blueberry sponge

I made this lemon and blueberry cake for a rather belated celebration of my Mum's Birthday. The blueberries are a nice addition to the lemon sponge and make it look pretty too! This is only a small cake using a 4 inch pan, so if you want to make a bigger cake then I would just double the quantities.



4oz butter or margarine
4oz self rasing flour
2 eggs
4oz caster sugar
zest of a lemon
A handful of fresh blueberries

For the syrup:

Juice of a lemon
2tbsp caster sugar
1tbsp water

Lemon Butter icing:
1tbsp lemon curd
1oz butter
2oz icing sugar
a drop of water.

Pre heat oven to 180C

Mix all the cake ingredients together and divide into the two spring form pans which have been lined with greaseproof paper.

Cook until a skewer come out clean.

Leave in the tins to cool for 10 minutes before pouring over the lemon syrup. To make the syrup, heat the ingredients so that the sugar dissolves and boil for a few minutes.

Allow it to cool slightly before pouring over the sponge cakes.

To make the butter icing, mix all the ingredients together and spread in the middle and pipe a small amount on top of the cake. Top with a few fresh blueberries.

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