There’s something effortlessly joyful about enjoying a slice of lemon cake on a summer’s day, and Nigella Lawson’s zesty cake is not only a feast for the eyes but also surprisingly straightforward to whip up. With just half an hour in the oven, it serves up to eight to twelve guests. Not only will you enjoy a “fluffy” baked treat, but you will also experience a burst of flavour with a showstopping blueberry compote that pairs perfectly with the cake.
As featured in her culinary book At My Table, Nigella shares: “This cake has a miraculous texture – almost like a super-aerated fluffy pancake – and a delicate flavour; it is scented with lemon rather than tingling with it. And even though there is coconut milk in the cake, this comes through as sweetness rather than tropical exuberance. For all that it is a tripartite affair, it is ridiculously easy to make: the perfect pudding when friends come round for supper.”
Method
Begin by preheating your oven to 180°C. Grease the sides and base of a 20cm (or eight-inch) springform tin and line with baking parchment. In a mixing bowl, blend the plain flour, bicarbonate of soda, baking powder, and a pinch of salt.
Stir thoroughly to ensure the raising agents and seasoning are evenly distributed. In a separate jug or large bowl, energetically whisk together the vegetable oil, sugar and coconut milk until fully combined.
Add the grated lemon zest, lemon juice and vanilla extract, whisking again to incorporate. Pour the wet mixture into the bowl of dry ingredients. Whisk everything together until the batter is smooth and consistent.
Transfer the mixture to the prepared tin and bake in the centre of the oven for approximately 25 to 30 minutes. The cake should be golden in colour, and a skewer inserted into the centre should come out clean.
To make the compote, combine the blueberries, lemon juice, caster sugar, and 50ml (about three tablespoons) of cold water in a small saucepan. Heat over medium until it reaches a boil, then reduce the heat and simmer gently, stirring occasionally, until the fruit starts to soften.
Remove the pan from the heat. In a small bowl, mix the cornflour with one and a half teaspoons of cold water to create a smooth paste, then stir this into the warm blueberry mixture. Return the pan to the heat for about 30 seconds, or until the compote thickens — if it gets too thick, add a little more water to loosen it.
Pour the compote into a small heatproof jug and let it cool. When ready, carefully remove the cake from its tin and turn it out onto a serving plate or cake stand.
In a bowl, combine the coconut milk yoghurt with vanilla extract, then sift in icing sugar and stir until smooth. Spread this creamy mixture evenly over the cooled cake, and spoon the blueberry compote on top. Serve right away and enjoy.