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Blueberry and Lemon Cake
By Love To Eat

Ingredients

For Sponge:

250g softened butter

250g Caster sugar

4 medium sized eggs

250g Self raising flour

Zest of 1 lemon

Small punnet of fresh blueberries

2 greased and lined baking sandwich tins

For Buttercream

200g softened butter

300g icing sugar

Zest of ½ lemon

Juice of ½ Lemon

Method
 

Sponge 
 

  1. Beat butter and sugar in a bowl until light and fluffy
  2. Add freshly zested lemon to the sugar and butter
  3. Whisk eggs into a jug
  4. Sieve flour into a separate bowl
  5. Mix 2 tbsp of flour and 1/3 of egg mix into the sugar and butter mix.
  6. Then fold in the rest of the flour, until it’s just mixed in, don't over mix.
  7. Split the sponge mix in half and add to the two greased tins.
  8. Remove from oven, leave to stand in tins for 10 mins, then remove and cool completely on wire rack.
  9. Repeat until all egg mix has gone.
  10. Bake in the oven (160 degrees centigrade) and cook for 20 mins, until lightly golden and firm to touch.
  11. Gently fold in the fresh blueberries for an even mix. (Save a handful of blueberries for decorating)
     

Buttercream

  1. Beat butter until soft
  2. Sieve icing sugar into the butter, beating well as you go, until all icing sugar has been added.
  3. Add lemon zest and juice, beat until it’s evenly spread throughout the buttercream
  4. Spread ½ of the buttercream mix to the top of one of the cakes. Spread evenly.
  5. Place the second cake on top and add the other ½ of buttercream to the top. making an even swirly pattern with a spatula or back of a spoon.
  6. Get creative, add the fresh blueberries to the top of the cake

 
 
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