This is the cake I make when the table is set outside and the hydrangeas are at their bluest. It is soft, bright with lemon, and finished with a simple cream topping that never feels too heavy. Serve it with blueberries and tea.
Lemon cream cake for a summer table
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- ¾ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- Zest and juice of 2 lemons
- ¾ cup whole milk
- 1 cup softly whipped cream
- Fresh blueberries, to serve
Method
- Heat the oven to 350°F and butter a 9-inch round pan.
- Whisk the flour, baking powder, and salt together.
- Beat the butter and sugar until pale. Add the eggs one at a time, then the lemon zest and juice.
- Fold in the dry ingredients in three additions, alternating with the milk.
- Bake for 34–38 minutes, until the center springs back lightly.
- Cool completely, top with whipped cream, and finish with blueberries.
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