This recipe is simple and easy enough to make for any occasion, but also fancy enough to serve at special events or that perfect afternoon tea on a warm sunny day!
For the cake
4 large eggs
200g McKinney’s caster sugar
180g butter, melted
1 lemon, zest and juice
320g plain flour
2 tsp baking powder
For the drizzle
50ml orange juice
50g McKinney’s icing sugar
For the topping
100g softened butter
4 tbsp soft cream cheese
250g icing sugar
½ tsp vanilla extract
1 lemon, zest and juice of ½
Blueberries, to decorate
Sprigs of rosemary, to decorate
To prepare the cake
- Preheat the oven to 180C/fan 160C/gas 4.
- Line a 25cm square cake tin with baking parchment on the base and brush the sides with melted butter.
- Place the eggs and McKinney’s sugar into a bowl and whisk until light and fluffy.
- Pour in the melted butter, lemon zest and juice and whisk for a further 1 minute.
- Sift the flour and baking powder together then carefully fold into the mix. Add just enough milk to form a soft cake batter.
- Pour the batter into the prepared tin and bake for about 25 to 30 minutes or until a skewer is inserted and it comes out clean.
- Leave to cool completely on a cooling rack.
To prepare the topping
- Place the butter, soft cream cheese into a mixer with the icing sugar and vanilla extract and whisk until light and fluffy. Add the lemon zest and juice.
To assemble the cake
- When the cake is completely cold, make large holes with a skewer or a straw randomly into the cake but not all the way down.
To make the drizzle
- Place the blueberries, orange juice and icing sugar into a blender and puree until smooth. Then pour into a saucepan and heat. When warm, pour this over the top of the cake and leave to cool before decorating.
To decorate the cake
- Spread the topping over, sprinkle blueberries on and arrange the sprigs of rosemary.