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Lemon Tendercake with Blueberry Compote

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid for Nigella Lawson

Lemon Tendercake with Blueberry Compote Recipe

Nigella Lawson serves this simple but elegant cake when entertaining. She says, "This is one of my most relaxing go-to desserts. I make it so often and it's always a jubilant success: extraordinarily light, sprightly with lemon and scented with coconut, with a lush and aerated crumb. The coconut milk yogurt topping brings the slightest hint of cheesecake, along with the blueberry compote on top. Make it once and it will soon be a repeat at your table, too." She shared this recipe with Sift magazine, in our Fall 2018 issue.

At a glance

Prep
Bake
Total
Yield
one 9" cake
Nutrition information

Ingredients

Choose your measure:

Cake

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup vegetable oil
  • 3/4 cup sugar
  • 1 cup + 2 tablespoons coconut milk
  • zest of 2 lemons
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Compote

  • 1 cup blueberries
  • 1 tablespoon fresh lemon juice
  • 1 to 3 tablespoons sugar, depending on sweetness of berries
  • 1/2 cup water or blueberry juice, divided
  • 1 1/2 teaspoons cornstarch

Topping

  • 1 cup plain coconut-milk yogurt
  • 1 teaspoon vanilla extract
  • 2 1/2 teaspoons sifted confectioners' sugar

Instructions

  1. Preheat the oven to 350°F. Grease a 9" springform pan and line the bottom with parchment.
  2. For the cake: In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together the oil, sugar, coconut milk, lemon zest, lemon juice, and vanilla.
  4. Add the wet ingredients to the dry and whisk to combine. Pour the batter into the prepared pan and bake for 32 to 35 minutes, until the top is golden brown, the sides just begin to pull away from the pan, and a cake tester inserted in the center comes out clean. Remove from the oven and let cool completely in the pan on a rack.
  5. For the compote: Put the blueberries, lemon juice, sugar (taste your berries and use the lesser amount of sugar if they're sweet), and 2 tablespoons of water in a a small saucepan and bring to a simmer, stirring occasionally until the berries soften.
  6. While the berries cook, combine the cornstarch with the remaining cold water. Mix until smooth, then stir into the blueberry mixture. Continue cooking as the compote thickens and goes from cloudy to translucent. Remove from the heat; the compote will thicken further as it cools.
  7. For the topping: Combine all the ingredients until smooth.
  8. To assemble: Just before serving, remove the side from the pan and place the cake on a serving plate. Spread the topping over the cake. Stir the compote a little to loosen it, and spoon it into the center of the cake. Serve immediately.
  9. Store, covered in the refrigerator, for up to 5 days.

Nutrition Information

  • Serving Size 1 slice, 126g
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 315
  • Calories from Fat 126
  • Total Fat 14g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 171mg
  • Total Carbohydrate 44g
  • Dietary Fiber 2g
  • Sugars 23g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.