Ingredients
4 medium eggs
200g self raising flour
200g caster sugar
200g margarine/butter
1 tsp lemon flavouring
Zest of 1 lemon
150g blueberries
Lemon syrup ingredients
1 cup of water
1 cup caster sugar
Juice of 1 lemon
Method
Preheat the oven 180 degrees or gas mark 5.
Cream butter and sugar until it is light and fluffy
Add 1 egg and a tablespoon of flour and mix well.
Add the zest and lemon flavouring and mix.
Add the rest of the eggs one by one adding 1 tablespoon of flour and then mixing.
Gentley fold in the rest of the ingredients.
Line a 8 inch tin with baking paper.
Gently pour the cake batter into the tin.
Tap the cake tin on the surface a few times to get rid of any air bubbles.
Pop into the oven for 50 minutes ( this will depend on your oven) but its roughly 40/50 minutes.
Check to see if it is cooked by instering a skewer into the centre. If it comes out clean then your cake is done.
To make the drizzle syrup
In a sauce pan add the water, lemon juice, and sugar and heat until the sugar is dissolved. Increase the heat and cook on high until the mixture has become thicker.
Once its thickened, take off the heat and spoon over the cake.
Let the cake cool down before decorating.
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