What do you make for an afternoon tea in a Medieval manor house? As part of an action-packed hen weekend in Wales (which also included The Crystal Maze, a Medieval Banquet, crazy golf and a 1930s Paris-themed evening), Saturday afternoon was dedicated to a moment of calm in the form of a vintage afternoon tea, complete with tea dresses and scrumptious delicacies prepared by the hens. Victoria sponge, Welsh cakes, scones, banana cupcakes, chocolate brownies, blondies and macaroons were all on the menu already so I needed to come up with something different for my contribution.
I’d already decided that sheep cupcakes were a definite (surely an essential for a hen do in Wales, with a very Welsh hen?!): these were going to take quite a bit of effort and so, for my second contribution, I decided to make some mini lemon and blueberry loaf cakes: they’re delicious, quick and easy to make and you can’t have an afternoon tea without lemon cake!
The recipe is almost identical to the mini lemon loaf cakes from the Lakeland website that I made in February, except this time, I used the juice of two lemons rather than also adding milk. This upped the intensity of the lemon in the cakes and had no impact on the texture of the cake. Blueberries are one of my favourite fruit and they go beautifully in these lemon cakes – think that I’ll have to make these for my mum!
As with the mini lemon loaf cakes, this recipe uses medium eggs – which I never buy! If, like me, you only have large eggs, just break the eggs into a bowl, whisk and weigh out 160g of the whisked egg to add to the cake mix, discarding any left over.
Mini lemon and blueberry loaf cakes
- 200g unsalted butter, softened, plus extra to grease
- 175g golden caster sugar
- 3 unwaxed lemons
- 3 medium eggs, beaten
- 200g plain flour
- 2 level tsps baking powder
- Pinch of salt
- 50g ground almonds
- 100g blueberries
- 150g icing sugar, sifted
- Preheat the oven to 180°C/350°F.
- Lightly grease the mini loaf tin (ideally, spray with cake release spray).
- Cream together the butter and caster sugar until pale, light and fluffy.
- Grate the zest from two of the lemons and add to the mixture.
- Gradually add the beaten eggs, mixing well between each addition.
- Sift together the flour, baking powder and salt.
- Fold these dry ingredients into the cake mixture.
- Fold in the ground almonds.
- Add the juice from two lemons and mix until smooth.
- Mix in the blueberries.
- Divide the mixture between the tin holes and level with a teaspoon.
- Bake on the middle shelf of the oven for 25-30 minutes or until golden brown and springy, turning the tin after about 18 minutes to ensure that the cakes bake evenly.
- Leave the cakes to cool in the tin for 10 minutes then ease out onto a wire rack and leave until completely cool.
- Meanwhile, zest and squeeze the juice from the remaining lemon.
- Mix the lemon juice into the icing sugar a little at a time, until the icing is smooth and runny and will coat the back of a spoon (it will need to be thicker – about the consistency of toothpaste – if you want to pipe the icing).
- Drizzle the icing over the cakes and sprinkle with the remaining zest.