Lemon cake
It was my dad's birthday yesterday so this week I baked a lemon cake at his request 😀
He actually requested a lemon drizzle cake but I wanted to do something a bit more special (lemon drizzle cakes are more of an every day cake made in a loaf tin), so I combined two recipes to create a sandwich cake with delicious frosting.
It was a hit! Even my fussy little brother enjoyed it.
Cook: 20 mins
Total time: 50 mins
Recipe
For the cake:
250g self raising flour
225g granulated sugar
250g butter
4 free range large eggs
zest of lemon
4 tbsp milk
For the frosting:
3 cups of icing sugar
1/3 cups of softened butter
3 tbsp lemon juice
1/2 tsp grated lemon rind
Method
1. Preheat the oven to 180.C, 170.C fan, Gas 4 and line two 8 inch sandwich tins with baking paper.
2. Cream the butter and sugar until pale in colour and then add fold in eggs.
3. Then fold in the flour, lemon zest and milk until fully combined and have a thick dropping consistency.
4. Divide the mixture between the two tins and place in the oven for 18-20 mins.
5. Leave to cool in the tins for 10 mins then turn out onto a cooling rack to cool completely.
6. Beat the butter, icing sugar and lemon juice until light and fluffy and then mix in the zest.
7. Once the cake is cool spread half of the frosting on one cake, reserving the rest for the top once assembled.
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