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Lemon Tendercake

Prep Time:

Cook Time:

30 Minutes

40 - 43 Minutes



8 Servings



  • 164 g Plain flour

  • 1 tsp (6g) Baking powder

  • 1/4 tsp (2g) Bicarbonate of soda

  • 110ml Vegetable oil

  • 110g Caster sugar

  • 200ml Bear Paw Madagascan Vanilla Creamer 

  • 1.5 Lemon zest

  • 30ml Lemon juice


  • 150g Blueberries

  • 45ml Lemon

  • 45g Caster sugar

  • 50ml Cold water

  • 1 1/2 tsp (9g) Cornflour


  • Coconut yogurt


Step 1

Preheat the oven to 180C (160C fan). Grease the sides and line the base of a springform cake tin.

Step 2

In a mixing bowl add the flour, baking powder, bicarbonate of soda then mix together.

Step 3

In a separate jug whisk together the oil, sugar, creamer, lemon zest and juice.

Step 4

Pour the creamer mixture into the mixing bowl with the flour mixture. Mix together.

Step 5

Pour the cake batter into the springform tin. Place in oven to bake for 30-35 minutes.

Step 6

Leave to cool for 10 minutes. Move to a wire rack to cool for another 15 minutes.

Step 7

Meanwhile make the compote. Into a saucepan add the blueberries, lemon, sugar, cornflour and cold water. Bring to the boil then simmer for 3-5 minutes.

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