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.

Cake Tin

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

Lemon Syrup

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

  1. Line the base and sides of a round cake tin with baking paper. Preheat oven to 170℃.
  2. 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.
  3. Add Blueberries (if you add some) and gently combine. Spoon into the prepared cake tin and smooth the surface.
  4. 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.
  5. 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.
  6. Cool the cake in the tin. When the cake is cooled, turn out onto a plate and dust with Powdered Sugar.