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1
Preheat the oven to 325 degrees F. Grease a 9 by 5 by 3 inch loaf pan with 1 tablespoon of the butter.
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2
Flour the pan with 1 tablespoon of the flour.
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3
Combine 1 cup of the sugar and lemon juice in a saucepan over medium high heat.
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4
Bring the liquid to a boil and boil until the liquid reduces by half, about 2 to 3 minutes.
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5
Remove from the heat and cool.
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6
In an electric mixer, fitted with a whip, cream the remaining butter and sugar.
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7
Mix until the mixture is light, fluffy and smooth.
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8
Add the eggs, one at a time, beating well after each egg.
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9
In a mixing bowl, combine the remaining 2 cups of flour, baking powder and salt.
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10
With the machine running, add 1/4 cup of the flour mixture at a time.
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11
Mix well.
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12
Fold in the lemon zest.
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13
Pour the filling into the prepared pan.
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14
Bake for about 50 minutes or until the center is firm.
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15
Remove from the oven and cool on a wire rack for 10 minutes.
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16
Remove the cake from the pan and place back on the wire rack.
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17
Using a wooden skewer, make several holes in the top of the cake, pour half of the lemon syrup over the top of the cake.
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18
Brush the sides of the cake with the remaining syrup.
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19
In a mixing bowl, whisk the powdered sugar and water together.
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20
Mix well.
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21
Pour the frosting over the top of the cake and spread evenly.
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22
(the frosting will run over the edges of the cake) Slice the cake into 1-inch slices.
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23
Spread the lemon cream, evenly over half of the slices.
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24
Place the remaining slices over the lemon cream, forming a sandwich.
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25
Slice each sandwich into thirds.
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26
Place three slices of the cake on each serving plate.
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27
Garnish with a dollop of whipped cream and fresh blueberries
