Name: Lembluca Cake
Yield: Serves 10–12
Cuisine: United Kingdom
Ingredients: zest of ½ a lemon; 1 tablespoon xanthum gum; 200 g blueberries (reserve 24 for decorating); ½ teaspoon salt; 210 g unsalted butter; 500 g caster sugar; 1 teaspoon bicarbonate of soda; 250 g gluten-free plain flour; 3 × 20 cm sandwich tins; 125 ml lemon juice; 225 g full-fat cream cheese; 1¼ teaspoons gluten-free baking powder; 315 ml butter milk; 145 g gluten-free self-raising flour; zest of 1 lemon; 5 eggs; 125 g unsalted butter, softened; 500 g icing sugar

Preparation info

Serves
10–12

Difficulty
Medium

Appears in

Recipes from Brixton Village

By Miss South

Published 2014

About

This beautiful cake is rich with lemon and blueberries and happens to be gluten-free because that’s the flour that suits it best. Anyone will enjoy it whether they can eat gluten or not. Like all Paulina’s cakes, it is simple and luxurious without any window dressing. Perfect to eat on a warm summer’s day with homemade lemonade, but made in the winter it will remind you of brighter days!

Doves Farm make both xanthum gum and gluten-free flours, and their products are widely available