I once had a dream where I lived in a house made of cake. It was a tourist attraction and I was fighting a losing battle with sneaky people eating things. Like walls. I remember I 'escorted someone from the premises' because they took a bite out of my sofa.
If that dream were real, this cake would be carved into my bed. I would happily sleep in a bed made of this cake. It's so light, fluffy and moreish. I love how the blueberries stain the cake, little flecks of yellow lemon zest peak through and the icing glaze adds a tingle of sweetness.
Original recipe from here
250gr self raising flour
1/2 tsp baking powder
Small pinch of salt
125gr unsalted butter, room temperature
175gr caster sugar
Finely grated zest of two medium sized unwaxed lemons
Juice of one of the lemons and icing sugar for the glaze
1, Preheat your oven to 180o/c. Grease and flour, or spray with cake release, a 25cm round bundt tin.
2, Sift the flour, baking powder and salt together and set to one side
3, Cream the butter and sugar together until pale and fluffy.
4, Beat in the eggs with a couple of tablespoons of the flour to stop it splitting.
5, Beat in the buttermilk and lemon zest
6, Fold in the rest of the flour mixture until combined and then fold in the blueberries
7, Pour evenly into your bundt tin and bake for 25 to 30 minutes until risen, golden and an inserted skewer comes out clean
8, Mix the lemon juice with enough icing sugar to form a glace icing that is about the consistency of double cream.
9, Invert the warm cake onto a cooling rack and using a pastry brush, paint and cover the entire cake in the icing. Leave to cool and then drizzle on the remaining icing.