Lemon pound cake with a blueberry sauce

Ingredients

For the cake:

• 250 g (9ounces) butter, softened
• 250 g (1 1/2 cups) caster sugar
• 2 teaspoons finely grated lemon zest
• 1 teaspoon vanilla extract
• 4 large free range eggs
• 250 g (2 cups) self raising flour, sifted

For the lemon butter icing:

• 3 tablespoons butter
• 110 g (3 3/4 ounce) icing sugar, sifted
• 2 teaspoonsfinely grated lemon zest
• 2 teaspoons fresh lemon juice

For the Blueberry Sauce:

• 200 g fresh blueberries (about 2 cups)
• 1 tablsespoon water
• 25 g caster sugar (a scant 1/4 cup)
• the grated zest of one lemon

Preparation

• Preheat the oven to 350C/180F/gas mark 4. Butter and line the base of a deep 8 inch square cake tin with baking paper. Set aside.
• Cream together the butter and sugar with an electric whisk until pale and creamy. Beat in the lemon zest and the vanilla.
• Beat in the eggs, one at a time, beating only until just combined after each addition. Fold the sifted flour into the batter in two batches. Spread the batter into the prepared baking tin and level off.
• Bake for 40 to 50 minutes, or until nicely risen and a toothpick inserted in the centre comes out clean.
• If you think it is getting too dark, cover loosely with some foil wrap. Cool for 10 minutes in the pan before turning out oonto a wire rack to cool completely.
• To make the blueberry sauce, place all of the ingredients into a small saucepan. Bring to a simmer and allow to simmer over low heat just until the berries begin to burst, about 5 minutes.
• Remove from the heat and allow to cool to room temperature. To make the icing beat the butter with an electric whisk until very soft and white.
• Beat in the icing sugar, lemon zest and lemon juice. Spread over the top of the cake.
• Serve the cake cut into squares with the blueberry sauce on the side.

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