Ever since my mum brought back a small vintage cake tin, from Canada, I’ve been on the lookout for a recipe to test it out on. It’s probably the top tier from a wedding cake pan set, somehow separated from the rest, but as it turns out, is the perfect size for two or three people. There is something so pleasing about making small individual cakes, like this one. And very manageable too. But it did make me think of a book Delia Smith wrote back in the 80’s called One is Fun!

But seriously, if you like baking, and don’t need to feed a crowd, I can highly recommend getting a small tin like this one, and start making smaller cakes. (otherwise you just end up eating 8 pieces..)

I have been on a mission lately looking for lemon inspired recipes, for my very soon to be wedding. Lemons and all things Tuscan & Botanical seems to be my theme for the wedding, so as the desert option, I have roped in all my good baker friends to make and bake lemon cakes of all varieties.

I have adapted this recipe from Sally’s Baking Addiction, down to fit my small 10 cm tin. And I added poppy seeds for a bit of texture. I knew it would be fantastic when I saw she used buttermilk – a firm favourite in Scandinavian cooking, and so made me feel at home. But if you are after making a big cake to feed 8, just scroll to the bottom for the measurements for that.

oh and a side note – the two beautiful plates I’ve used have a funny story, as they’re not mine, but belong to my bridesmaid Annie, whose husband never lets me leave their house without taking something out of their crockery cupboard. I absolutely love this ritual we have developed, but I do fear that Annie’s patience will start to wear thin, as her stack of plates slowly dwindle….

however the Royal Copenhagen plate is proudly mine!

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Mini Blueberry, Lemon & Buttermilk Cake

Ingredients

75g butter
175g granulated sugar
1 organic egg
100g plain flour
1/2 tsp baking powder
1/3 vanilla pod, seeds scraped out
80ml buttermilk
1 lemon, juice and zest of
1 tbsp poppy seeds

Cream Cheese Icing

80g cream cheese
40g butter
140g icing sugar
1/2 lemon, zest of

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Preheat oven to 160/Fan 150/Gas 3

Grease and line your 10 cm tin, set aside.

Cream the butter, vanilla seeds and sugar together, by hand or with a mixer, until light and fluffy.

Next add the eggs, one at a time + 1 tbsp of the flour, beating well after each addition.

Now add the buttermilk, and fold in.

Add the rest of the flour, together with the baking powder and lemon zest, mix well.

Then add the poppy seeds and lemon juice.

Finally incorporate the blueberries, by gently folding them in.

Spoon the cake mixture into your lined tin, and bake in the centre of your oven for 35-40 minutes, or until a skewer inserted comes out clean.

Leave to cool in the tin, on a wire rack.

To assemble & decorate the cake

Once cooled, remove the cake from the tin, and slice in 3, using a long bread knife. Set aside.

Make the icing with an electric hand mixer, or in your food processor with a paddle attachment.

Beat the butter,  sugar and zest together until fluffy. Then spoon in the cream cheese, and fold in until fully incorporated. If you live somewhere hot, pop it in the fridge to re-set for 20 minutes.

When you are ready to ice the cake, place the bottom layer on a plate, and spread a generous layer of frosting on it. Place the second layer on top and do the same. Spread the remaining cream cheese frosting on the surface, and decorate with extra fresh blueberries.

 

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Ingredients for a large cake

Follow the above directions, but divide the mixture between 3 greased and lined 22 cm tins, and bake for 20-25 minutes.

230g butter, softened to room temperature
350g granulated sugar
4 organic eggs
1 vanilla pod, seeds scraped out
375g plain flour
1 1/2  tsp baking powder
240ml buttermilk
2 lemons, juice and zest of
2 tbsp poppy seeds
200g blueberries, plus extra for decorating

Cream Cheese Frosting

250g full-fat cream cheese
100g unsalted butter, softened to room temperature
450g icing sugar
1/2 lemon, zest of

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