Lemon and Blueberry Cake

Fri, 31 August 2018

This is an all-in-one cake batter so it is important to have all your ingredients at room temperature.

 

Ingredients

360g self raising flour

360g caster sugar

360g room temperature butter

6 eggs

Zest of 1 large lemon

1 small punnet blueberries

Drop vanilla extract

 

Buttercream

400g icing sugar

200g room temperature butter

Lemon curd (shop bought or home-made, see recipe below)

 

3 x 8" cake tins, greased and base lined

 

Method

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In a mixing bowl cream together the flour, sugar, butter, eggs, vanilla and lemon zest until you get a smooth batter. Carefully fold in the blueberries.

Divide the batter between the three cake tins and bake at 175C for 25 minutes until well risen and golden.

Meanwhile make the buttercream filling: Cream together 400g of sifted icing sugar and 200g soft butter. Continue to beat vigorously to create a soft buttercream. Stir in a tablespoon of lemon curd to give it a lovely lemon flavour.

When the cakes are baked, leave in the tins for a few minutes to settle, then turn out onto racks to cool.

When cool, sandwich with a layer of lemon curd and butter cream. Coat the outside of the cake with buttercream and then top with a few fresh blueberries to decorate.