Written by Lydia in Cakes + Treats

It was my birthday a couple of weeks ago and I wanted to make a lemon cake for it, not a lemon drizzle, a lemon cake with lemon curd and buttercream.  I seemed to search high and low for a decent recipe and I didn’t seem to get very far.  So I made up my own recipe and it went down an absolute treat and my husband even thought it was one of my best cakes yet! It is rather delicious if I do say so myself! So I thought for any one else out there struggling to find a recipe, why not give mine a go?

Ingredients

Serves 18

For the cake:
350g self raising flour
350g caster sugar
350g unsalted butter
6 eggs
2 tbsp milk
zest of 2 lemons

For the filling:
Jar of lemon curd
200ml double cream
A punnet of fresh raspberries

For the topping:
100g unsalted butter, very soft
220g icing sugar, sieved
Zest and juice of 1 lemon (add a little more here if you want a really zingy icing)

To decorate:
A handful of fresh raspberries
Fresh flowers (I used daisies from the garden)

Method

  1. Preheat your oven to fan 160C, conventional 180C, gas 4. Grease and line two 20cm sandwich tins with baking parchment.
  2. Using an electric whisk, cream together the sugar and butter until light and fluffy. Break in the eggs one at a time and whisk each one with a little flour to stop it curdling.  Add in the milk and lemon zest.
  3. Fold in the remaining flour carefully until all the ingredients are combined.  Turn into the prepared tins and level the surfaces.
  4. Bake for 25-30 minutes until golden and risen. When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.
  5. Whip up your double cream until it is stiff with soft peaks.
  6. Spread the cream onto one of the sandwich halves and then liberally spread some lemon curd onto the other.  Dot your raspberries across the whole surface of the cake, on top of the lemon curd.  Turn out your other sandwich half with the cream on on top of that.
  7. Using an electric whisk again, combine the softened butter and icing sugar together until you have a smooth buttercream.   Add in the lemon zest and juice and mix well.
  8. Spread this on top of your cake, making sure to cover the whole surface.  Decorate with more fresh raspberries and flowers if you wish.

 

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