the oven is still warm and the whiff of sweet zesty air hovers around the quiet kitchen unit. to help let go of the wonderful book of ‘the particular sadness of lemon cake’, i’d baked a lemon cake, with blueberries and honey.

recipe adapted from smitten kitchen.

for the cake:

200g plain flour
2 tsp baking powder
1/2 tsp salt
170g sugar
4 eggs
2 lemons of grated zest
1/2 tsp vanilla extract
1/2 cup olive oil
200g fresh blueberries

for the syrup:

1/2 cup freshly squeezed lemon juice
2 tbs honey

  1. preheat the oven to 180°C and grease and dust and line a loaf tin.
  2. sift all dry ingredients together (leaving 1tbs of the flour behind).
  3. in another bowl, whisk together the sugar, eggs, lemon zest, vanilla and oil.
  4. slowly whisk the dry ingredients into the wet ingredients.
  5. gently roll the blueberries in the tablespoon of flour and carefully fold them into the batter.
  6. pour the batter into the loaf tin and bake for about 75 minutes, or til the cake is golden and the cake tester comes out clean.
  7. once the cake is ready, take it out of the oven and leave it in the tin for about 10 minutes. meanwhile, make the syrup by mixing the lemon juice with the honey.
  8. now flip the cake onto a cooling rack over a baking tray and poke little holes onto the back of the cake with a toothpick.
  9. while the cake is still hot, brush the syrup over the top and let the little holes suck in that gorgeous juice.
  10. let it cool for a bit before you dig in to this lovely moist cake…

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