BLUEBERRY & LEMON DRIZ­ZLE CAKE

SERVES 8 PREP 15 MINS COOK 45 MINS

Woman’s Day (Australia) - - Food to Love -

Pre­heat oven to mod­er­ate, 180°C. Line a 20cm round cake pan with bak­ing pa­per. Make a 440g golden but­ter­cake packet mix fol­low­ing in­struc­tions, fold­ing in 1 cup frozen blue­ber­ries and finely grated zest 2 lemons. Pour into pan, smooth­ing top. Bake 40-45 mins un­til cooked when tested. Cool in pan 5 mins. Trans­fer to a wire rack to cool. In a bowl, stir juice from 2 lemons and ½ cup sugar to­gether. Brush lemon sugar mix­ture over warm cake. Set aside 20 min­utes to cool. Serve topped with can­died lemon slices (see tip) and ac­com­pa­nied with whipped cream.

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