Prep
1hrBake
20 minsServes
8Difficulty
Medium About
This zesty lemon cake is bursting with fresh blueberries and sandwiched between lashings of thick cream cheese icing for a real tea-time treat!
Pre-heat the oven to 170C / Gas Mark 4. Beat the butter and sugars together until light and fluffy.
Beat in the eggs one at a time add the vanilla extract and lemon zest mix in well.
Fold in the flour and carefully mix in the blueberries.
Divide the mixture between the 3 cake tins and bake at 170C / Gas Mark 4 for 20 mins.
Cool and beat butter lemon juice and icing sugar together, blend in the cream cheese last.
Decorate each layer of the cake with a thin layer of the frosting and then cover the whole cake with the remainder. Finish off with the blackberries and blueberries and edible flowers.
Ingredients – 8 items
1
For the cake
Unsalted butter, softened
Caster sugar
Tate & Lyle Fairtrade Light Brown Sugar
Eggs
Self raising flour
Vanilla extract
Lemons, zested
Fresh blueberries
halved tossed in 20g self raising flour
For the Cream Cheese Frosting
Unsalted butter, softened
Cream cheese
Tate & Lyle Fairtrade Pure Cane icing sugar
Lemon juice
To decorate
Fresh blueberries
Blackberries
Edible flowers
we used violas
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