Yes, it’s an unusual combination in a cake – a moist lemon sponge with a special centre layer of juicy blueberries and topped with tart lemon icing. Perfect for afternoon tea. Don’t ask me about storage – I’ve never had one of these last long enough!
The image here is distorted in colour, if I can get one of these cakes to sit still long enough I’ll replace it!
Note: I use 20ml tablespoons, 5ml teaspoons and 250ml cups in all of my recipies.
Ingredients (serves 6)
3/4 cup caster sugar
3 teaspoons grated lemon rind
1 1/2 cups self-raising flour
1/2 cup milk
1/4 cup lemon juice
icing sugar plus extra lemon juice for glace icing
Preheat oven to 180°C. Grease a 20cm ring pan and line the base with non-stick baking paper.
Use an electric beater to beat 125g butter and 3/4 cup caster sugar until pale and creamy.
Beat in 2 eggs and 3 tsp grated lemon rind. Fold in 1 1/2 cup self-raising flour, 1/2 cup milk and 1/4 cup lemon juice until well combined.
Spoon half the mixture into the pan. Scatter over 100g blueberries. Spoon over the remaining cake batter.
Bake for 45-50 minutes. Set aside for 5-10 minutes before turning out onto a wire rack to cool.
Serve with glace icing.