A simple and tangy cake that is light, delicious and a definite crowd pleaser. This cake is also perfect for events such as potlucks, picnics and parties. Easy to make and easy to eat, it is no wonder that this sweet treat is such a joy.
This cake is perfect eaten as it is, on its own. It can be eaten at any temperature and will still taste just as delicious. For a special and more sinful treat, heat up a portion of this cake in the microwave and eat it hot with either vanilla ice cream, or freshly whipped cream.
As blueberries are not too sour, it is the most ideal berry to be used in this lemon cake recipe. Blackberries and strawberries may be used instead, but may produce slightly less than ideal results. Raspberries however, are the next best alternative. The tart flavor and intense crimson color of raspberries can produce an amazing raspberry lemon cake as well. Which is perfect for those who love tangy flavored food and desserts.
1 ½ cup (192 g) all-purpose flour
½ tsp salt
1 tsp baking powder
½ tsp baking soda
1/3 cup (113 g) unsalted butter – softened at room temperature
¾ cup (150 g) caster sugar
½ cup (115 ml) milk
¼ cup (60 ml) lemon juice
Zest from 1 lemon
1 cup blueberries
Makes 1 x 8-inch loaf cake
Preheat oven to 170°C/340°F.
Sift the flour, salt and baking powder and baking soda together.
In a large bowl, use a hand whisk or electric whisk and cream the butter and sugar together until fluffy.
Add in lemon juice, lemon zest, eggs, milk and continue to mix until combined. The batter will appear lumpy and that is okay.
Add in sifted dry ingredients and fold with a whisk until flour just disappeared. Do not overmix as the cake will be dense.
Lastly, mix 2 tbsp flour with the blueberries and fold into the batter.
Pour the batter into the greased 8-inch loaf pan and bake in preheated oven for 55 – 60 mins, or until a skewer inserted comes out clean.
Allow the cake to cool in the loaf pan for 15 mins before removing and transferring to a cool rack to cool completely.