This is my favourite cake. Ever. I’m also delighted to say and several people have said it’s the best cake they’ve ever eaten when I’ve made it, which is just lovely.
225g/8 ounces of butter, softened to room temperature
365g/13 ounces granulated sugar
1 tablespoon fresh lemon zest
4 large eggs room temperature
2 teaspoons vanilla extract
2 1/2 cups (12.5 ounces) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
120ml fresh lemon juice (from about 3 lemons)
340g fresh blueberries
2 tablespoons all-purpose flour
Frosting – to completely cover the cake, half for just middle and top
340g cream cheese, softened to room temperature
115g butter, softened to room temperature
500g icing sugar
1 to 2 teaspoons fresh lemon zest
1 tablespoon fresh lemon juice
2 tablespoons double cream
Fresh lemon slices
- Cake method
- Preheat the oven to 175 Celsius / 350 degrees
- Line the bottom of two 9-inch round cake tins with at least 2-inch sides or three 8-inch tins with baking paper and coat with nonstick cooking spray
- Cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don’t cut down the time on this step) with an electric mixer
- Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed
- In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.
- Add the buttermilk and lemon juice to the batter, and gently fold in.
- In another bowl, toss the blueberries with the 2 tablespoons flour and add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
- Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the centre should come out with moist crumbs but not wet batter.
- Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
- Frosting method
- Whisk the cream cheese and butter together with an electric hand mixer for 2-3 minutes.
- Add the icing sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn’t fly everywhere) until combined.
- Increase the speed to medium and mix until creamy, 1-2 minutes.
- Add the double cream and whip the frosting until very light and fluffy, 2-3 minutes.
- When the cake has cooled completely, ice your cake!