Lemon and blueberry drizzle cake - recipe
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Prepare
-
Serves
12 -
Cook
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Skill
Easy
Ingredients
For the sponge
- 100 g Butter (unsalted) softened
- 175 g Self-raising white flour
- 1 tsp Baking powder
- 175 g Unrefined golden caster sugar
- 2 Egg(s) (free range)
- 4 tbsp Milk (whole)
- 1 Lemon zest grated
- 150 g Blueberries
For the drizzle
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1
Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line an open 20cm square cake tin.
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2
Place all of the ingredients except the blueberries into a large mixing bowl and beat with a wooden spoon until smooth.
For this step you'll need:
- 100g Butter (unsalted) softened
- 175g Self-raising white flour
- 1tsp Baking powder
- 175g Unrefined golden caster sugar
- 2 Egg(s) (free range)
- 4 tbsp Milk (whole)
- 1 Lemon zest grated
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3
Spread into cake tin and sprinkle the blueberries over. Bake for 25 minutes until golden and just firm to the touch.
For this step you'll need:
- 150g Blueberries
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4
For the drizzle, warm the caster sugar and lemon juice together in a small pan, then drizzle over the cake whilst still warm. Allow to cool then cut into slices.
For this step you'll need:
- 75g Unrefined golden caster sugar
- 1 Lemon juice
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