Serve this gorgeous gluten-free lemon and blueberry cake with a dollop of Greek yoghurt and fresh blueberries.
- Preheat oven to 180C. Grease a 20cm baba or ring pan. Dust with rice flour.
- Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in the self-raising flour, yoghurt and blueberries until combined. Spoon into prepared pan. Smooth the surface.
- Bake for 40-45 mins or until a skewer inserted in centre comes out clean. Set aside for 10 mins to cool slightly before turning onto a wire rack.
- Meanwhile, to make the lemon syrup, combine lemon zest, lemon juice, sugar and ¾ cup (185ml) of water in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to medium. Bring to the boil. Cook for 5 mins or until syrup thickens. Place the warm cake on a serving platter with a lip. Carefully pour hot syrup over cake.
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Store Spice Organizer
Surface Utensil Holder
Cutting Board Set