School went back today for another term and the silence in the house was pleasantly noticeable.
We made a fresh batch of playdoh and rolled it out, cut out shapes, made long sausages and tried to make balls.
It was good to have our normal back, our space, our time and our rules. The only rule we had to follow was school pick up. It was so nice to just hang out with the little guy and give him ALL the attention.
We did miss them though so we decided to bake them a cake as an after dinner treat.
We have so many lemons in the fridge from mum’s tree, we had to use them.
This cake uses lots of lemon zest and juice and it’s tangy with a hint of sweetness.
The blueberries are delicious little pops of flavour.
The amount of cream cheese icing is deliberately minimal in my recipe, so if you intend to ice the whole cake then you would definitely need to double the amount.
- 2 cups all-purpose flour
- 1 cup cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- 1½ cups sugar
- zest of 2 lemons
- 4 large eggs
- juice of 2 lemons (about ½ cup)
- ¾ cup (180ml) milk
- ½ cup (125g) sour cream
- 2 cups (300g) frozen blueberries
- CREAM CHEESE ICING
- 75g cream
- zest of 1 lemon
- juice of half a lemon
- 1½ cups icing sugar
- Preheat oven to 180C/160C fan, grease and line with baking paper 2 x 22cm round baking pans
- Sift all-purpose flour and cornflour into a small bowl. Add baking powder and baking soda and whisk until completely combined, set aside
- In the bowl of an electric mixer, fitted with a paddle attachment beat butter,
sugarand lemon zest until mixture is pale and fluffy
- In a large liquid measuring cup, measure out lemon juice then stir in sour cream and add milk so liquid measures up to 2 cups, set aside and allow to rest for a few minutes
- Meanwhile, add eggs to butter mixture one a time
- Take blueberries out of the freezer and toss with a couple of tablespoons of flour just until they are lightly coated, set aside
- Alternating in three separate batches, beginning and ending with remaining flour mixture, add ⅓ of the flour mixture to the butter mixture alternating with ½ of the milk mixture and mixing just until combined after each addition
- Gently fold in blueberries
- Divide mixture evenly between prepared baking pans
- Bake for about 50 - 60 minutes until lightly golden and cooked when tested with a skewer
- Allow to cool in baking pans then remove and place onto wire racks to cool completely
- Once cool, ice with cream cheese icing
- CREAM CHEESE ICING
- Place butter into a bowl of an electric mixer fitted with a paddle attachment and beat until pale and fluffy
- Add cream cheese and mix until smooth and fluffy
- Add lemon juice,
zestand icing sugar and beat until smooth and fluffy
Are your kids back at school this week?
Enjoy your week.