This is my daughter Sachi’s recipe. To be precise, this is the recipe that she learned from her Great-Auntie Joan for her school project many years ago. Originally the recipe required 1 cup of Caster Sugar but I reduced it to 3/4 cup. It is a good idea to serve this cake with fresh fruit salad. I often bake this cake with some berries. Today I added Blueberries.
18 to 20cm Round Cake Tin
125g Butter *cut into small pieces, softened at room temperature
3/4 cup Caster Sugar *OR 1 cup for sweeter cake
2 large Eggs *room temperature
1 tablespoon Lemon Zest *finely grated
1 & 1/2 cups Self-Raising Flour
1/2 cup Milk OR Buttermilk *room temperature OR slightly warmed
1 punnet (*about 125g) Fresh Blueberries *optional, OR other Berries
Powdered Sugar for dusting
1/2 cup Lemon Juice
1/4 cup Caster Sugar
- Line the base and sides of a round cake tin with baking paper. Preheat oven to 170℃.
- Beat Butter and Sugar in a bowl until smooth. Add Eggs, one at a time, and beat well until creamy. Add Lemon Zest, Flour and Milk (OR Buttermilk), and mix with a spatula or large metal spoon until just combined.
- Add Blueberries (if you add some) and gently combine. Spoon into the prepared cake tin and smooth the surface.
- Bake for 35 to 40 minutes or until golden and cooked through. *Note: If you add 1 cup Sugar, the cake might turn too dark. Cover with a sheet of Foil.
- 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.
- Cool the cake in the tin. When the cake is cooled, turn out onto a plate and dust with Powdered Sugar.