Lemon and Blueberry Cake

Categories:

dessert

This zesty lemon cake is bursting with fresh blueberries and sandwiched between lashings of thick cream cheese icing for a real tea-time treat!

Prep Time

hour

Pure Cane Caster Sugar

The ideal sugar for all sorts of baking, Tate and Lyle Pure Cane Caster Sugar has a fine texture which helps it to dissolve more easily when mixed with other ingredients. Caster sugar is widely accepted as the great “all-rounder”.

Click here for more information

Pure Cane Caster Sugar

Pure Cane Caster Sugar

Click here for more information

Ingredients

Servings

250g softened unsalted butter
200g Tate and Lyle Pure Cane Caster Sugar
50g Tate and Lyle Pure Cane Light Brown Sugar
4 large Eggs at room temperature
230g Self Raising Flour
2tsp Vanilla Extract
2 Large Lemons Zested
200g Fresh Blueberries halved tossed in 20g Self Raising Flour

For the Cream Cheese Frosting

100g Softened Unsalted Butter
200g Cream cheese
200g Tate and Lyle Pure Cane Icing Sugar
1dsp Lemon Juice

To decorate

Blueberries 125g
Blackberry’s 125g
Edible Flowers - we used violas

Instructions

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.

Try our other cake recipes!