As a huge pet lover, I was absolutely honoured to be asked to take part in the RSPieceofCakeoff Challenge: a baking fundraiser to raise money for the RSPCA. The parameters of the challenge were pretty easy: bake some delicious cakes and take them into your place of work and gather donations in exchange for cake. Easy as a piece of, right?
My first hurdle is that I work on a team of three. And no matter how much the other two love me (and they do) I knew I wasn’t going to get them to take that much cake. So my *slight* rule bending was that I took my baked goods to Sam’s office place instead. (The corporate logo has been blurred out in one photo, because: privacy.)
The biggest challenge in baking the cakes was that I knew they were going to have to be carried on a 1 hour 15 minute underground commute in the middle of a heatwave. So anything with lashings of frosting was out. I ended up making my classic chocolate bundt cake (you can read my previous recipe for it here) and a new lemon blueberry cake, whose recipe is below.
But before we get to photos of cake and other yumminess, I’d like to take a moment to encourage everyone to go to the RSPCA website and take a look at the fundraising ideas page. Maybe you can have your own cake baking session! Or if you can’t dedicate some time, why don’t you click over to donate?
Lemon Blueberry Bundt Cake
Ingredients:
2 1/2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of butter
1 3/4 cups of granulated sugar
4 eggs
1 teaspoon of vanilla extract
1/2 cup of sour cream
2 tablespoons of lemon juice
1 tablespoon of lemon zest
1 cup of blueberries
(For Glaze:)
1 cup of powdered sugar
enough lemon juice until glaze reaches desired consistency.
Instructions:
Preheat oven to 350 F (180 C). Oil your bundt pan incredibly well.
In a large bowl, cream the butter and sugar together until light and fluffy. Then add in the eggs one by one. Beat in the vanilla and then the sour cream. Then stir in the salt, flour and baking powder. Then thoroughly incorporate your lemon juice and zest. Lastly, fold in your blueberries.
Pour your batter into your bundt pan and then smooth over the top.
Bake for 60 – 70 minutes until top is golden brown and a toothpick inserted into the middle comes out clean. Cool in the pan for at least 15 minutes and then invert onto a wire rack to remove. Allow the cake to cool completely.
Mix your powdered sugar and lemon juice to your desired glaze consistency and then drizzle over the cooled cake.
I love all my readers and I’d love to take the moment to encourage you all to give back to a charity that I love. Let’s help prevent cruelty to animals! Let’s keep fox hunting with dogs relegated to history! Please take a moment to donate whatever you can to the RSPCA.
