This was the winner of our Great British Bake-off for the final and it was certainly deserved. It completely stood out, with top efforts from the baker and tasted delicious. I just had to steal the recipe and share it with you all (because we didn’t share the actual cake with anyone…).
The cake is made up of three sponge layers, a lemon cake sandwiched between two blueberry and lemon sponges with blueberry jam and lemon curd inbetween, smothered in a lemon-butter frosting. Heaven, no?
For the cake mixture:
- 300g all-purpose flour, sifted
- 300g caster sugar
- 220g unsalted softened butter
- 2 tablespoons of plain yoghurt or double cream
- 4 large eggs
- 100ml whole milk
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon of finely grated lemon zest
- 2 teaspoons of baking powder
- Pinch of salt
- 2 cups of blueberries
For the buttercream frosting:
- 200g unsalted butter
- 3 teaspoons lemon zest
- 600g icing sugar
- 40ml lemon juice
- 1 tablespoon of double cream
- Yellow food colouring (this is optional!)
Extras: Blueberry Jam and/or lemon curd
Preheat the oven to 180oC and grease 3 cake tins (I went for 20cm ones) with a little butter. In a bowl, cream together the butter and sugar until pale yellow and fluffy, then mix in the eggs until well combined. Slowly stir in the milk and cream (that are at room temperature), the lemon zest, lemon juice and the vanilla extract. Into a separate bowl, sift the flour, baking powder and salt. Now slowly fold the dry ingredients into the wet mixture until you get an even consistency. Try not to stir it too much in order to keep the air in the cake batter so it rises nicely!
Divide the mixture evenly into the three cake tins. Cover your blueberries in about a tablespoon of flour and add them to two of your cake tins, pushing them down into the mixture slightly. The flour helps stopping them from sinking to the bottom of the tin (mum’s old trick apparently!).
Bake them in the oven for around 25 minutes or until they’re ready (standard tests apply). Let them cool on a wiring rack while you get on with the frosting.
Combine the butter, cream, lemon zest and lemon juice until smooth before slowly adding the icing sugar until it’s thick and fluffy. At this stage you can add more lemon zest to taste or the colouring if you would want it a stronger yellow colour for decoration.
Let the assembly begin…
Take one of the blueberry cakes and place it on your plate/stand/board. Spread a layer of blueberry jam on the surface. Try and avoid going right to the edges otherwise it’ll all squidge out and it gets very messy when it comes to the frosting!
Next place your plain lemon cake on top and add a layer of lemon curd or blueberry jam, whatever takes your fancy, before adding the final blueberry cake layer on top. It helps if this layer has a flat top, so if your cake has risen a lot in the centre, cut the top to even it or simply put it upside down on top of the second layer!
Let the cake cool in the fridge for around half an hour then take your lemon buttercream and cover the entire 3-tier cake in a thin layer of frosting, keeping it nice and smooth the whole way around. I tend to slab it on and smooth it with a palette knife but you can pipe a thick layer around the cake then smooth it out.
Decorate the cake as you wish (our ‘star baker’ used sugar flowers and blueberries!) and keep it in the fridge until you can’t wait any longer. I hope this cake brings you the much needed sunshine as it did to us during this miserable, wet and exceptionally windy autumn.
Here are all the bakes for the evening! Aren’t they great?! Oh us Brits.