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Summer Cake

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: baking
Author: Karon


  • 125 g/4oz unsalted butter
  • 125 g/4oz caster sugar
  • 1 large egg
  • 125 g/4oz self raising flour
  • 65 ml milk
  • 1/2 teaspoon vanilla extract
  • grated zest of a lemon
  • Filling
  • 2 tablespoons strawberry jam
  • sliced strawberries
  • 2 tablespoons Cream cheese
  • 1 tablespoon lemon curd
  • Icing sugar
  • Strawberries and blueberries to decorate


  • Preheat the oven to 180C/350F/Gas 4 I used a 2lb loaf tin but you could just use a 23cm/9" round cake tin if you wanted a different shape. Grease and line the tin.
  • Cream butter and sugar until fluffy. In a separate bowl whisk the egg with the milk and vanilla extract.
  • Sift the flour. Now add the liquid and the flour a little at a time (one dry then one liquid) to the buttery sugar, until everything is well combined. Add the lemon zest and stir in.
  • Spoon mixture into baking tin and pop into the oven for approximately 40 minutes or until it springs back when gently prodded in the centre.
  • Let it cool on a wire rack before removing from tin.
  • Slice in half horizontally.
  • Spread the strawberry jam over the base and then add sliced strawberries.
  • Place the other half cake on top.
  • In a large bowl start with the lemon curd and cream cheese and keep adding icing sugar and stirring it in until you get a good thick paste. Too runny and it will slide right off the cake, you want it to hold its shape but still have a bit of that drip for the sides.
  • Spread this on top of cake and then add a row of sliced strawberries down the centre with blueberries down either side.
  • Slice and enjoy.