A light, zesty spring cake – perfect for Easter tea or dessert!
Serves: 8-10
Preparation time: 15 minutes
Cooking time: 50-55 minutes
Ingredients:
FOR THE CAKE:
· 175g unsalted butter, softened
· 175g caster sugar
· 3 large eggs
· Zest of 2 lemons
· 175g self-raising flour
· 100g fresh blueberries
· 2 tbsp milk
FOR THE GLAZE:
· Juice of 1 lemon
· 100g icing sugar
Method:
1. Preheat the oven to 170°C (160°C fan)/Gas 3 and line a loaf tin.
2. Cream the butter and sugar together until pale and fluffy.
3. Beat in the eggs one at a time, then mix in the lemon zest.
4. Gently fold in the flour, then the milk.
5. Toss the blueberries in a little flour, then fold them into the mixture.
6. Spoon the mixture into the tin and level the top.
7. Bake for 50–55 minutes until golden and a skewer comes out clean.
8. Leave to cool in the tin for 10 minutes, then transfer to a rack.
9. Mix the lemon juice and icing sugar to make a smooth glaze.
10. Drizzle over the cooled cake and allow to set before slicing.