When I asked Florek this morning what I should bake, he said -something lemony. So I flipped through mojewypieki.com, went to the garden to reduce the amount of rhubarb growing there and proceeded to make a cake. Such a good cake, in fact, that it deserves to be blogged and made again.

I creamed 120g of soft butter with 150 g of sugar and vanilla sugar, a zest of the whole lemon, 3 whole eggs, then slowly added 220 g of plain flour, 1,5 tsp of baking powder, 60 ml of lemon juice, combined it all quickly and got into a lined round tin. On top went about 250 g of fresh, chopped, unpeeled rhubarb and a handful of leftover blueberries. The cake baked in 170 degrees for about 45 minutes. Once baked and cooled I added a bit of lemon icing on top. Excellent with a good cup of tea. 🙂