Summery lemon cake

Base

Serves 6

425 g of butter, melted
425 g of flour
3 1/2 tsp of baking powder
salt
5 organic eggs
400 g of sugar
2 organic lemons (sezt and juice)

Preheat the oven to 180°C. Lightly grease the cake pan. Cut separate pieces of parchment paper to line the bottom and sides of the pan. Mix the baking powder with the flour. Whisk the eggs and sugar until light and fluffy, about 5 minutes. Gently mix in the melted butter, lemon zest, and lemon juice. Carefully fold the flour mixture into the batter. Bake in the oven for around 40–50 minutes.

Filling

4 dl of whipping cream
150 g of lemon curd

Whip the heavy cream until it forms soft peaks. You can add sugar if you like, however lemon curd is quite sweet, so we left the sugar out entirely. Spread the lemon curd evenly over the first cake layer using a spatula. Then add half of the whipped cream on top of the lemon curd. Place the second cake layer on top. Spread the remaining whipped cream evenly over the top of the cake.

Decoration

Blueberries
Half slices of lemon
White edible flowers
Mint leaves

Place blueberries in groups of three on top of the cake so that they form a triangle-shape. Repeat this five times all around the top of the cake. Take small mint leaves and add one or two to the sides of the blueberries. To finish everything off, place the half lemon slices and the edible flowers around the cake in the same way as in the pictures.