Friday, 21 June 2013

Lemon Berry Cake

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It's nearly the end of June, which in my annual calendar means saying farewell to my final year students and wishing them good luck for life after University. We had a little get together with drinks on Wednesday and I baked a cake.

Congratulations to the Class of 2013, BA (Hons) Photography, Manchester School of Art!

Some of them are having an exhibition in London in July, following on from their degree show. Have a look at their website and pop in if you're in the area.

Oh and the cake was good and well worth making! The recipe can be easily halved and made in a loaf tin or 20cm ring pan. That's what the original recipe was, but I doubled it to use my Gugelhupf pan.

Lemon Berry Cake (makes 1 cake)

250g butter
1 1/2 cups caster sugar (I used light brown as I was out)
4 eggs
rind of 2 lemons
3 cups self-raising flour 
1 cup milk
1/2 cup lemon juice
150gr blueberries/raspberries
icing sugar for dusting

Preheat your oven to 180°C/Gas 4/350 F. Grease a gugelhupf pan really well and dust with flour.

In a large bowl beat the butter and sugar with an electric beater until pale and creamy.

Beat in the eggs and  grated lemon rind. 

using a wooden spoon fold in the self-raising flour,  milk and lemon juice until well combined.

Spoon half the mixture into the pan. 

Scatter over the berries. 

Spoon over the remaining cake batter.

Bake for 50 minutes, check after 40 minutes and cover with baking parchment or tin foil if the top of the cake is getting too dark.

Insert a wooden skewer to check if the cake is cooked through. The skewer will come out clean if it is ready. If there is still batter clinging to the skewer, return the cake to the oven for 5 more minutes and test again.

Set aside for 5-10 minutes before turning out onto a wire rack to cool. 

Serve dusted with icing sugar.


1 comment:

Alfie said...

What a wonderful lemon cake!, and it is good to see that you have re-discovered your blogging mojo :)