Apologies for the recent radio silence, life (read: work) has completely taken over of late with exam deadlines and study leave fast approaching. Trying to get everything done by mid-May is proving to be pretty exhausting, as it always is this time each year. Saying that, last weekend I found some time to bake not one, but two, incredibly delicious cakes... if I do say so myself! One was a simple Victoria sponge with buttercream icing covered with fresh fruit (see my instagram), and the other was this lemon and blueberry number.
I picked up the recipe from the BBC Food website which I love for a good range of usually straightforward recipes. I followed the recipe completely, aside from the icing where I used about double the amount of icing sugar in order for it to set totally. In hindsight, you don't need nearly as much cream cheese (note: you must use full fat, not light, for it to set!) to cover the cake, so you may want to cut the quantity in half.
This cake went down really well with my family on Mother's Day - it really is tasty! Just the right amount of citrus, with fruit and frosting. I used my super incredible amazing lemon zester which I can't recommend enough! Sadly, I'm not even being sarcastic. You can get it from Lakeland, and it just makes zesting fruit so much easier - and its really easy to clean. Winner!
