Preheat the oven 160°C.
Grease a 22cm square cake tin and line the bottom with greased baking paper.
Whisk the butter, castor sugar and vanilla essence in a mixing bowl for about 10 minutes or until light in colour and creamy in texture. Add the eggs one by one and whisk thoroughly after each addition.
Sieve the cake flour and baking powder together and add to the mixture. Add the milk and whisk until mixed. Scrape the mixture into the prepared cake tin and bake for 1½ hours or until a test pin comes out clean. Let the cake cool off in the tin before turning it out on a wire rack.
Prepare the lemon butter icing:
Place the butter in a mixing bowl
and whisk for about 10 minutes or
until light and creamy. Add the castor
sugar and lemon rind, whisk until
mixed. Set aside.
Slice the cooled caked horizontally in two layers. Place one of the layers on a serving plate and spread some of the lemon butter icing over the cake. Sprinkle blueberries over. Place the remaining layer of the cake on top and spread with butter icing. Garnish with blueberries and fig slices.
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