A light and delicate bake perfect for spring
So, I made this cake a few weeks ago for a family friends birthday and it was very well received by everyone, so, I thought that I would share it on here. The flavour combinations used here are perfect for the spring season.
The cake features a lemon and blueberry sponge which is drizzled with a generous helping of a lemon syrup which helps keep the cake nice and moist (I apologise to anyone has trouble with the that dreaded word) then it is sandwiched together with a blueberry jam and lemon curd buttercream and I left the sides naked just because I like the way it looks. Then I like to finish the cake off with a layer of the lemon curd buttercream, fresh blueberries, lemon zest and a dusting of icing sugar.
And I’m really pleased with the way that the cake turned out the way the flavours work with each other and the look of the cake, the pop of colour from the blueberries and lemon zest and the fact that I left the sides naked which I don’t tend to do unless I make a Victoria sponge cake, but other than that I almost always coat the side of the cake with some form of butter cream, frosting or ganache. Of course, you can always coat the sides of the cake if you like.
For the sponge:
• 250g unsalted butter, softened
• 250g caster sugar
• 5 eggs
• 250g self-raising flour
• Zest 3 lemons
• 60g fresh blueberries
For the lemon syrup:
• 60g lemon juice
• 60g icing sugar
For the buttercream:
• 150g lemon curd
• 120g unsalted butter, softened
• 250g icing sugar
For the decoration:
• 100g fresh blueberries
• 65g blueberry jam
• Lemon zest
• Icing sugar, for dusting
1. Preheat the oven to 180°C and grease 3 8-inch cake tins.
2. Beat the butter and sugar until its pale and fluffy.
3. Then gradually add the eggs with a third of the flour and beat together.
4. Then fold in the remaining flour and the lemon zest.
5. Then divide this batter between the 3 cake tins.
6. Lightly crush the blueberries in your hands and scatter them over the batter.
7. Then place the cakes into the oven to bake for 25 minutes.
8. Whilst the cake is baking make the syrup by placing the lemon juice and icing sugar in a saucepan and bring to the boil then remove from the heat.
9. Once baked remove from the oven, prick the cake all over with a skewer of a fork and brush the syrup over it and leave to cool in the tins for 15 minutes.
10. After 15 minutes remove from the tins and leave to cool on a wire rack until completely cool.
11. Whilst the cake cools make the buttercream. Place the butter and lemon curd in a bowl and beat together.
12. Then gradually add the icing sugar and beat together until all the icing sugar is gone.
13. Then assemble the cake. Place a little bit of buttercream on a cake board to help the cake stick to it and place one of the sponges over it.
14. Then spread half the jam over the cake and add a generous layer of buttercream
15. Repeat this with the next sponge and then add the last sponge to the stack.
16. Then spread a thick layer of buttercream on the top and scatter the blueberries on the cake.
17. Then dust some icing sugar and scatter some lemon zest over the cake