Ingredients
Cake
Icing
Directions
- Step 1:
Heat oven to 180°C.
- Step 2:
Grease two 18cm round tins and dust with flour
- Step 3:
Add lemon juice to milk (it will curdle, this is fine)
- Step 4:
In electric mixer, whisk butter until creamy. Add sugar and beat until pale and fluffy.
- Step 5:
Add eggs one at a time, beating after each one.
- Step 6:
Sift dry ingredients. Add blueberries and mix gently to cover.
- Step 7:
With spoon, fold in half of flour, then half of milk into batter; repeat.
- Step 8:
Divide between tins and smooth off top with the back of a spoon.
- Step 9:
Bake for , until golden brown
- Step 10:
Remove from tin carefully. Place a wire cooling rack over the top of the tin, Flip the wire wrack and the tin over. Remove the cake tin and allow to cool completely.
- Step 11:
Beat butter and icing sugar together well before adding lemon juice and zest.
- Step 12:
Spread onto cooled cake. Decorate with blueberries and some more lemon zest.
