The cake sunk a bit in the middle for me, but I popped a few blueberries in the dip and it was easily masked. To serve I poured a bit of my blueberry compote on top and added a few fresh blueberries.
170g caster sugar
1 tsp baking powder
Rind of 2 lemons
Juice of the 2 lemons
110g icing sugar
Preheat the oven to 180c (place rack in the middle of the oven)
In a bowl add cubed butter, eggs,caster sugar, sifted flour and baking powder.
With and electric mixer mix all of the ingredients together until well combined.
Butter a loaf tin and pour mixture in making sure it is even throughout the tin.
Bake for about 30-40 minutes. When it looks golden check with the skewer to see if it is ready (no batter should come out with the skewer)
For the drizzle, squeeze the juice out of the lemons and mix with icing sugar.
Once the cake is baked, put it on a plate and with a sharp knife poke holes into it for the drizzle to seep into.
Pour the lemon drizzle over the cake and let it seep in.
To decorate add some berries, or whatever else you like.
For my blueberry compote, all you need is a punnet or two of blueberries, a bit of water and some vanilla paste. Put everything into a saucepan and with a potato masher mash the blueberries and bring to a boil.
Put it in a jar once cooled and it should keep well in the refrigerator.