We tasked neighbor Helen with making a cake with our Desert Blueberry Gin Deliciousness and as far as we are concerned she knocked it out of the park. She calls it a Decadent Drizzle Lemon cake, we call it Damn Good Cake. Photo shows this cake in a loaf format, but feel free to make it into a round or even cupcakes.
(recipe adjusted for 5000ft altitude)
- ½ cup + 2 tablespoons self-rising flour (100g)
- 1 ¼ cup all purpose flour (200g)
- ½ cup sugar (150g)
- 1 cup butter (225g)
- 5 eggs
- Grated zest of 2 lemons
- 1.5 tablespoons plain yoghurt
- 1.5 tablespoons Desert Blueberry Gin Deliciousness
- Juice of 2 lemons
- ¼ cup sugar (85g)
- 2/3 cup butter (150g)
- 2 cups confectioners sugar (340g)
- 2 tablespoons elderflower cordial
-Cream butter and sugar
-Add in all the eggs and beat well until creamy
-Add the zest, yoghurt and blueberry jam and beat well again until all mixed and creamy
-Fold in the flour using a metal spoon until combined
-Pour mix into 2 loaf tins or 2 8 inch pans (greased or lined)
-Cook at 325F (160C) for 45-50 mins or until a skewer comes out clean
While the cake is baking, mix the lemon juice and sugar and heat until the sugar is dissolved. Poke the cakes with a toothpick/cocktail stick as soon as they come out of the oven and then pour the lemon syrup over the top. Leave to cool in the tin.
For the frosting
- mix the butter and confectioners sugar adding the sugar a bit at a time
- loosen with the elderflower cordial
If using sandwich pans, sandwich the two cakes together using a liberal amount of frosting. If using a loaf pan, slice the cakes in half lengthways and put the frosting on the top of the bottom half and sandwich the top half on top.
Cover entire cake with remaining icing. Garnish with fresh blueberries and mint if desired.