I made this cake about a month ago. I know, I should’ve shared it sooner. Especially since it was such a crowd pleaser with my family. However, work and life got in the way and before I knew it a month had passed. So has the beautiful summer weather it seems. If anyone feels like reminding England that its July and supposed to be sunny, that would be great.
As much as I love this cake; its simplicity, its humble inviting nature and its glorious taste. It didn’t come without its trial and tribulations. This photoed (and thankfully last) cake was actually attempt number three. After two attempts the previous day (my heart breaks at the amount of wasted lemons) I decided to give it one last shot on the morning of my sisters birthday meet up. THANK GOD it worked or I would’ve probably begun to question my ability as a pastry chef.
I have a big weak spot for a simple slice of cake. Add some fresh seasonal fruit and honestly, I’m yours. There’s something about a simple fresh sponge that just makes my heart sing. This beautiful loaf is light but packed with lemon flavour (three lemons worth!) In every slice you’ll find beautiful blueberry jewels, a generous amount of lemon syrup and sticky lemon icing.
Ingredients – Makes 1 loaf cake
Lemon & Blueberry Cake
- 275g self raising flour
- 200g caster sugar
- 1 tsp. baking powder
- zest & juice of 1 lemon
- 50ml coconut oil, melted
- 50ml olive oil
- 170ml water
- 3 handfuls of fresh blueberries (& 1 tbsp. flour)
- 80g caster sugar
- 1 lemon, juice
Lemon Drizzle Icing
- 100g icing sugar
- juice of 1 lemon
- an assortment of fresh seasonal berries for garnish
Start by greasing and lining a loaf tin with any vegan butter and baking parchment. Pre-heat your oven to 175ºC.
Place the self-raising flour, sugar and baking powder into a mixing bowl. In another bowl combine the juice & zest of a lemon, melted coconut oil, olive oil and water together. Add this to your dry ingredients and mix together until combined. In a separate bowl, toss together a few handfuls of blueberries with a tbsp. of flour (this will stop the blueberries from sinking to the bottom of your cake.) Fold the floured blueberries into the cake batter and pour into the prepared loaf tin. Bake in the pre-heated oven for 40-50 minutes until a knife inserted into the center comes out clean. The surface should be springy and golden brown. If the cake starts to burn after half an hour, cover the surface with aluminium foil for the remaining baking time.
Once your cake is beautifully golden brown set it aside for 5 minutes to cool slightly. Combine the sugar and lemon juice, from your syrup ingredients, in a bowl. Poke a few holes into the loaf cake using a small sharp knife or a skewer. Brush over the syrup and let cool in the tin.
Once the loaf cake is completely cool, turn it out of the tin and set it onto your desired serving plate. Stir together the icing sugar and lemon juice from the drizzle icing ingredients. The syrup should be thick but pour-able. If the icing is too thick it will just sit on top of the cake, if its too thin then it will just glide off. If its too thick/thin, adjust the consistency with more lemon juice or more icing sugar.
Pour/spoon over your lemon icing and garnish with an assortment of seasonal fresh berries! Slice and enjoy!