• Sarah L Samuels

Lemon & Blueberry Cake

This cake was made for my Mum’s birthday and that’s why I decided on a small 6” cake, though with three tiers is isn’t really that small!!!


It is a light lemon sponge with delicious blueberries and sandwiched together with fresh cream and lemon curd.

Jump to recipe

To start preheat the oven to 180 degrees centigrade (160 fan) or gas mark 4. Then line and grease three 6” cake tins.

Put the Stork, caster sugar, SR flour, eggs and lemon zest into the bowl of a stand mixer. Mix on a medium speed until the ingredients are creamy and fully combined.

Pour the mixture into the prepared tins and sprinkle some blueberries on each one.

Bake for 30 - 35 minutes or until a cake tester comes out clean.


While the cake is baking add the lemon juice to the sugar and mix in a pan until the sugar has dissolved.



When the cakes are baked brush the lemon and sugar mixture over the top of the cakes.

Leave to cool completely before taking out of the tins.

Next put the cream into the bowl of a stand mixer and beat until you have soft peaks.


Then add the lemon curd. This will make the cream thicken up really quickly so be careful you don’t over whip.



Put the cream into a piping bag and pipe around the edges on the base cake then in rings until you get to the middle.

Place the next cake on top and do the same again.

Place the final cake in the top and alternate between cream and blueberries until you get to the middle.


Ingredients:


250g Stork Margarine 250g Caster Sugar

290g Self Raising Flour

4 Large eggs

Zest of 2 Lemons

Juice of 1 Lemon

85g Granulated sugar

200ml Double cream

3 tsp Lemon curd

Small punnet of Blueberries


Method:


  1. Pre-heat the oven to 180 degrees centigrade (160 fan) or gas mark 4.

  2. Then line and grease three 6” cake tins.

  3. Put the Stork, caster sugar, SR flour, eggs and zest of the lemon into the bowl of a stand mixer.

  4. Mix on a medium speed until the ingredients are creamy and fully combined.

  5. Divide the mixture into the three prepared tins and sprinkle the blueberries on the top leaving some for decoration.

  6. Bake for 30 - 35 minutes or until a cake tester comes out clean.

  7. While the cake is baking add the lemon juice to the sugar and heat gently in a small pan until the sugar has dissolved.

  8. When the cakes are baked brush the lemon and sugar over the top of the cake and leave to cool completely before taking out of the tins.

  9. Next put the cream into the bowl of a stand mixer and beat until you have soft peaks then add the lemon curd. This will make the cream thicken up really quickly so be careful you don’t over whip.

  10. Put the cream into a piping bag and pipe around the edges on the base cake then in rings until you get to the middle. Place the next cake on the top and continue.

  11. Place the final cake in the top and alternate between cream and blueberries until you get to the middle.



Download recipe

LemonBlueberryCake
.pdf
Download PDF • 130KB

Sarah’s extra slice…….


I always brush the sugar syrup on the top as it gives a more even covering than just spooning it over the top.

This cake freezes really well.


Make your own Lemon curd it really makes a difference.


54 views0 comments

Recent Posts

See All