A light, no mixer required Lemon & Blueberry Traybake Cake. Bake a simple lemon sponge with added blueberries, then top with a tangy lemon frosting to create this delicious teatime treat.
Ingredients
For the cake:
- 125ml oil
- 3 large eggs
- 125g golden caster sugar
- 2 large lemons - zest of both, juice of 1 (save the juice of the second lemon for the frosting)
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 75g blueberries
For the frosting:
- 250g cream cheese ( I use Mascarpone, but any plain cream cheese will work)
- 125g icing sugar
- Juice of the second lemon used for the cake
- 50g blueberries to decorate (if available, also use a handful of edible flowers)
Directions
- Pre-heat the oven to 190C/170Fan/Gas 5. Line an 11 x 7 inch (28 x 18 cm) baking tin with baking paper.
- Whisk together the sugar and eggs in a large bowl. Pour in the oil and the juice of 1 lemon, whisk to combine.
- Gradually mix in the flour and baking powder until fully incorporated.
- Add the milk and most of the lemon zest, saving a small amount of zest for decoration. Stir until you have a smooth cake batter.
- Gently fold in the blueberries, then pour the mixture into the prepared tin.
- Bake for 25 minutes, until the cake is well risen and slightly browned on top.
- Leave to cool for 10-15 minutes, then carefully transfer to a wire rack to cool completely.
- In the meantime, make the frosting by adding the juice of the second lemon to a bowl. Add 3-4 tbsp of icing sugar at a time to the lemon juice, stirring to fully incorporate between each addition. Do this until you've used up all the icing sugar and have a completely smooth, runny icing.
- Stir the lemon icing through the cream cheese to make the lemon frosting.
- Once the cake has completely cooled, spread the frosting evenly over the top of the cake, decorate with the extra blueberries (and edible flowers, if using) then sprinkle with the remaining lemon zest.
- Cut into portions. Serve.
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