This is my daughter Sachi’s recipe. To be precise, this is the recipe that she learned from Auntie Joan for her school project many years ago. Originally the recipe required 1 cup of Caster Sugar and I reduced it to 3/4 cup. I often bake the cake with some berries, or serve the cake with fresh fruit in season. It’s a pretty sour cake and I love it!

Cake Tin

18 or 20cm Round Cake Tin


125g Butter *softened
3/4 cup Caster Sugar
2 Eggs
1 tablespoon Lemon Zest *finely grated
1 & 1/2 cups Self-Raising Flour
1/2 cup Milk
1 punnet (*about 125g) Fresh Blueberries
Powdered Sugar for dusting

Lemon Syrup

1/2 cup Lemon Juice
1/4 cup Caster Sugar

  1. Line the base and side of a 18cm or 20cm round cake tin with baking paper. Preheat oven to 180C.
  2. Beat Butter and Sugar in a bowl until pale and creamy. Add Eggs, 1 at a time. Add Lemon Rind, Flour and Milk, mix well until smooth. Add Blueberries and gently combine. Spoon into the prepared cake tin and smooth the surface.
  3. Bake for 45 to 50 minutes or until golden and cooked through.
  4. Make the Lemon Syrup by mixing Lemon Juice and Sugar. Warm up a bit in the microwave to help Sugar dissolve quicker. When the cake is baked, drizzle with the syrup while it is still hot.
  5. Cool the cake in tin. When the cake is cool, turn out onto a plate and dust with Powdered Sugar.