- 4 lemons
- 200g caster sugar
- 250g butter
- 4 large eggs
- 200g self raising flour
- 250g blueberries
- 2 tbsp elderflower cordial
- Icing sugar, for dusting
- Double cream, to serve
Prep: 20 mins | Cook: 40 mins
1. Preheat your oven to 190C/Fan 170C/Gas mark 5. Grease a bundt or ring tin well and lightly dust with a pinch or two of flour till evenly covered. Finely grate the zest of 2 lemons into a bowl and squeeze in the juice. Set aside.
2. Place the butter and 150g of the sugar (save the remaining 50g for later) in a large mixing bowl and beat with a whisk till pale and creamy (an electric whisk or freestanding mixer will speed up this process).
3. Beat the eggs one at a time into the sugar and butter, making sure that each egg is full combined into the mix before adding the next. Don't worry if the mixture looks a little split at this point.
4. Sift the flour into the bowl and fold in till just combined. Stir in the lemon zest and juice and stir in the blueberries. Spoon the mixture into the prepared tin and slide into the hot oven. Bake for 40-45 mins, or till golden brown on top and a skewer inserted into the centre of the cake comes out clean.
5. Allow the cake to cool in the tin for 5-10 mins, then carefully tip it out onto a large plate and allow to cool.
6. While the cake is still warm, squeeze the juice of the remaining 2 lemons into a bowl. Pour in the reamining 50g caster sugar and stir in 2 tbsp elderflower cordial till well combined. Use a spoon to drizzle the liquid evenly over the hot cake. Leave to cool completely before dusting with a sprinkle or two of icing sugar. Serve with lashings of cream and cups of tea.