Ingredients
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125g butter
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3/4 cup caster sugar
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2 eggs
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3 teaspoons grated lemon rind
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1 1/2 cup self-raising flour
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1/2 cup milk
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1/4 cup lemon juice
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100g blueberries
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icing sugar
Method
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1Preheat oven to 180°C. Grease a 20cm ring pan and line the base with non-stick baking paper. Use an electric beater to beat 125g butter and 3/4 cup caster sugar until pale and creamy.
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2Beat in 2 eggs and 3 teaspoons grated lemon rind. Fold in 1 1/2 cup self-raising flour, 1/2 cup milk and 1/4 cup lemon juice until well combined. Spoon half the mixture into the pan. Scatter over 100g blueberries. Spoon over the remaining cake batter.
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3Bake for 45-50 minutes. Set aside for 5-10 minutes before turning out onto a wire rack to cool. Serve dusted with icing sugar.
Source: taste.com.au
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