When I saw the picture on the front of the latest tesco magazine I knew I had to make this delicious blueberry and lemon cake for my Birthday. I was so pleased it turned out just like the photo on the cover and I got so many lovely compliments from my family.
225g butter (softened)
225g caster sugar
4 eggs
50ml half-fat sour cream
50g lemon yogurt
225g self raising flour
2 tsp baking powder
1 tsp bicarbonate of soda
zest of 1 lemon
150g blueberries
Firstly you need to beat the butter and sugar together until creamy (I did it with my electric beaters) you should then add the eggs and combine until smooth. Fold through the sour cream and yogurt so it is all well mixed.
Sift and fold in the flour, baking powder and bicarb into the mixture with a metal spoon next you can fold in the lemon zest and berries.
I then greased three baking tins of the same size with butter- if you don't have three you could always use the same one three times. Pour the mix into the tins and bake for 25 mins at 160°C (180°C if you don't have a fan oven).
I was worried because there was so little mixture in each tin but it was okay when they rise in the oven. Remove them and let them cool before icing.
For the buttercream you will need:
225g caster sugar
4 eggs
50ml half-fat sour cream
50g lemon yogurt
225g self raising flour
2 tsp baking powder
1 tsp bicarbonate of soda
zest of 1 lemon
150g blueberries
Firstly you need to beat the butter and sugar together until creamy (I did it with my electric beaters) you should then add the eggs and combine until smooth. Fold through the sour cream and yogurt so it is all well mixed.
Sift and fold in the flour, baking powder and bicarb into the mixture with a metal spoon next you can fold in the lemon zest and berries.
I then greased three baking tins of the same size with butter- if you don't have three you could always use the same one three times. Pour the mix into the tins and bake for 25 mins at 160°C (180°C if you don't have a fan oven).
I was worried because there was so little mixture in each tin but it was okay when they rise in the oven. Remove them and let them cool before icing.
For the buttercream you will need:
600g icing sugar
300g butter, softened
3 tbsp natural fat free greek yogurt
150g lemon curd
Make the buttercream by beating together the icing sugar, butter and yogurt. You will have to make sure the butter is very soft or it is very hard! It still took me quite a while to beat it to a smooth paste.
Spread lemon curd then buttercream on top of two of the cakes. Sandwich the three cakes together, then cover with the remaining buttercream. This part will was a little tricky- just because I've never done it before but I used a plastic round knife and with a little patients it turned out great. I then decorated with berries and zest.
Hmm it was delicious! Looking back at the pictures I'm slightly sad that there isn't any left (it was all gone pretty quickly) so I will have to pick something new to make from my humming bird bakery book.
It has also come to that time of month that I'm looking for April advertisers- if you want my info pack then email me at gisforgingers@hotmail.com (more info on the tab along the top!)
I saw the same recipe the other day! Your post reminded me that I have those ingredients waiting in my cupboard to be used. Thanks for the memo xx
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That looks scrumptious! I may have to learn how to bake once I graduate in July haha :)
ReplyDeleteOh wow that looks yummy I have to give it a go xx
ReplyDeleteOh my word that looks amazing! I'm a sucker for anything and everything lemon based in baking!
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