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Easter Special - Lemon and Blueberry Ruffle Cake

  • Writer: Ruth Carlisle
    Ruth Carlisle
  • Apr 1, 2018
  • 2 min read

Updated: Dec 3, 2023


It's the holiday's and everyone deserves a cheat dessert now and again! This year I made my family a lemon and blueberry ruffle cake. The sponge is light and fresh, whilst surrounded by colourful pastel butter icing to give it that sweet kick and that Easter decor.

Serves: 9

INGREDIENTS

  • 225g caster sugar

  • 225g self-raising flour

  • 225g unsalted butter

  • 100g blueberries

  • 4 eggs

  • 1 tsp baking powder

  • Juice of 1 lemon

For the icing:

  • 700g icing sugar (500g if choosing the optional option below)

  • 325g unsalted butter (250g if choosing the optional option below)

  • Red food colouring

  • Blue food colouring

  • Juice of 1 lemon

  • Optional: fill the layers with lemon curd or blueberry jam for an extra flavour punch!

  • A packet of mini eggs for decoration

METHOD

  1. Pre-heat the oven to 190°C/170°C Fan/Gas Mark 5.

  2. Grease and line 3 x 18cm sandwich tins.

  3. In a large mixing bowl, cream together the caster sugar and butter

  4. Add in the flour, baking powder, eggs and lemon juice and mix, using an electric mixer until light and fluffy.

  5. Add the blueberries and stir the mixture with a wooden spoon all together

  6. Divide the cake mix between each of the sandwich tins. Bake the cakes for 20 minutes and test with a skewer to ensure it is fully cooked.

  7. Once cooked, remove each cake from its tin and allow to cool.

  8. To create the buttercream, beat the butter, icing sugar and lemon juice together until light, smooth and fluffy. Spread the buttercream (or lemon curd/ blueberry jam) on the top of your first layer, then continue to add layers and spread buttercream on top of each until all are stacked.

  9. Cover the top and sides of the cake in buttercream. Chill the cake in the fridge for an hour.

  10. Place the extra buttercream in 2 or 3 bowls and use red and blue food colouring to make a range of shades – from light pink/purple to dark.

  11. Use a piping bag with a petal tip to apply plain buttercream to the top of the cake in ruffle style. Pipe the sides of the cake with all shades of buttercream, one at a time from top to bottom, light to dark. - TIP: when adding more food colouring, add extra icing sugar to thicken the butter cream, and to make it pipe easily (as you can see, this is something I thought of after I finished piping!)

  12. Decorate with mini eggs and enjoy!


Happy Baking!

Ruth xxx


 
 
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