Ingredients
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Cake
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125 ml vegetable oil
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50g buttersoftened
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3 large eggsfree range
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1 tsp vanilla extract
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1 lemon zest
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200g caster sugar
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200g plain flour
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0.5 tsp baking soda
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1.5 tsp baking powder
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100g blueberriesfresh
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Frosting
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125g unsalted buttersoftened
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250g icing sugar
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2 tbsp milk
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blueberriesto decorate
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mint sprigsto decorate
Directions
This flavourful dessert is definitely one to try out to either get your kids or yourself back in the kitchen and enjoying your creations! With each bite, enjoy a sensation of lemon sponge and creamy frosting – one that everyone will die for!
Steps
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1
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For the CakeRemove the kneading arm from the pan of your bread maker and line with a paper loaf tin liner. |
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2
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In a large bowl mix all of the ingredients, except the blueberries, together until fully incorporated. Stir through the blueberries and pour the batter into the prepared pan and place into your bread maker. Set the bread maker to bake only for 50 minutes. |
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3
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Once baked allow the cake to cool in the pan for 5 minutes before turning out onto a wire cooling rack to finish cooling. |
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4
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For the FrostingTo make the frosting, whip the butter, icing sugar and 1 tbsp of milk together in a large bowl. If the frosting is too stiff, add the remaining tablespoon of milk. Once you reach a good, spreadable consistency spread the frosting on top of the cooled cake. |
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5
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Add blueberries and mint springs as you wish to decorate your cake. |
