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recipes
Our zingy lemon cakes are becoming very popular, so we thought it was about time we shared the secret of it's success. Who can honestly resist the combination of tangy lemon sponge and a drizzling of crisp, creamy icing? Especially over a cuppa' in the sunshine!
For all the folks looking for a 'tried and tested' recipe, we have to admit, this one is a guaranteed crowd pleaser! Stuck for decorating ideas, why not check out our Pinterest board for some inspiration? - Preheat your oven to 165°C (fan), gas mark 3
- Cream together the butter, sugar, baking powder and zest until it looks light and fluffy and the sugar has mostly dissolved.
- Slowly add the eggs, frequently scraping down the sides of the bowl to ensure a smooth mixture. You can add a handful of flour if the mixture splits.*Once all the eggs are combined, fold in the flour then add the lemon juice.
- Scrape down the sides of the bowl and give it one final mix to ensure it is evenly blended.
- Pour the mixture into two 6 inch buttered and lined tins - there should be around 550g of mixture in each.
- Bake in the middle of the oven for 45-55 mins or until golden brown on top.
- To make the syrup dissolve the sugar in the lemon juice and bring to the boil.
- As soon as the cake is cooked prick it all over with a skewer and pour on the syrup evenly.
- For the buttercream, cream the butter with the icing sugar and lemon zest until light and fluffy.
- Put a layer of raspberry jam on top of the bottom cake and spread some buttercream over the top. Place the second cake on top and cover with the remaining buttercream.
- We've added some hand-iced lemon slice biscuits and butter cream swirls…but it looks just as good as it is! Pssst... not enough time to bake? We now sell our cakes by the slice at our Biscuiteers Boutiques. Come and pay us a visit!
Let's bake Zingy Lemon Cake...
02 May 2013
|
3 mins
For all the folks looking for a 'tried and tested' recipe, we have to admit, this one is a guaranteed crowd pleaser! Stuck for decorating ideas, why not check out our Pinterest board for some inspiration?
ingredients
- - For the lemon sponge:
- - 265g unsalted butter
- - 265g caster sugar
- - 5 eggs
- - 280g plain flour
- - 12g baking powder
- - 32ml lemon juice
- - For the syrup:
- - 113ml lemon juice
- - 56g caster sugar
- - For the buttercream icing:
- - 125g softened butter
- - 250g icing sugar
- - zest of 2 lemons
- - raspberry jam
serves:12
difficulty:easy
1 hr 30
- Cream together the butter, sugar, baking powder and zest until it looks light and fluffy and the sugar has mostly dissolved.
- Slowly add the eggs, frequently scraping down the sides of the bowl to ensure a smooth mixture. You can add a handful of flour if the mixture splits.*Once all the eggs are combined, fold in the flour then add the lemon juice.
- Scrape down the sides of the bowl and give it one final mix to ensure it is evenly blended.
- Pour the mixture into two 6 inch buttered and lined tins - there should be around 550g of mixture in each.
- Bake in the middle of the oven for 45-55 mins or until golden brown on top.
- To make the syrup dissolve the sugar in the lemon juice and bring to the boil.
- As soon as the cake is cooked prick it all over with a skewer and pour on the syrup evenly.
- For the buttercream, cream the butter with the icing sugar and lemon zest until light and fluffy.
- Put a layer of raspberry jam on top of the bottom cake and spread some buttercream over the top. Place the second cake on top and cover with the remaining buttercream.
- We've added some hand-iced lemon slice biscuits and butter cream swirls…but it looks just as good as it is!