I usually never need to give the cake flavour a second thought - I always go for chocolate - but because this one wasn't for me, and because my Mam isn't really a fan of all the chocolate things I make, I asked the two of them what flavour they would like. In the end we all agreed on lemon. That may have been the only other option I gave them but sure they were still happy with it!
So if you are planning on making a cake for someone who likes lemon flavoured stuff you should give this a go, and here's all you need to know to make it...
This makes two 20cm (8inch) cakes, which are then sandwiched together to make one lemon layer cake. (Don't make my mistake and use the wrong size tins!!)
- 225g golden caster sugar
- 225g self-raising flour (sifted)
- 11/2 teaspoons baking powder
- 25g cornflour
- 225g unsalted butter (at room temperature)
- 4 large eggs (organic or free range)
- Grated zest and juice of two large juicy lemons
- Preheat the oven to 170C(fan)/190C/375F/gas mark 5
- Grease and baseline two 20cm cake tins
- Cream the butter and sugar in a bowl, using an electric hand mixer, until the mixture is pale and smooth
- Combine the dry ingredients in a seperate bowl
- Add the eggs to the creamed mixture, one at a time, mixing for a few minutes after each addition, alternating with the dry ingredients, and finally the grated zest and lemon juice
- Beat well after each addition, but again do not over beat
- Divide the mixture evenly between the tins and bake in the oven for about 25 minutes until raised and golden brown
- Insert a skewer in the centre of one of the cakes - it should come out clean if it is cooked
- Remove from the oven and leave the cakes in their tins for about 10 minutes before turning out on to a wire rack to cool
- Peel the greaseproof paper from the base of the cakes
- Leave to cool while you go and prepare the icing
Lemon Buttercream Icing
- 110g unsalted butter (at room temperature)
- 2 tablespoons freshly squeezed lemon juice
- Grated zest of 1-2 unwaxed lemons (you need 2 teaspoons)
- 500g icing sugar (sifted)
- In a large mixing bowl beat the butter, lemon juice, lemon zest and half the icing sugar until smooth
- Gradually add the remainder of the icing sugar and beat again until smooth and creamy
- Ice the first layer and then the scond and put one on top of the other
- Then decorate to your hearts content!
And... it turned out tasting delicious; lovely and lemony. The only thing that went a bit wrong was the fact it turned out a bit flat and it didn't look exactly like the picture in the book. I realised when it was too late that I used 9 inch cakes tins when I should have used 8 inch ones. Who knew that little inch would make such of a difference? Well, it really did. Oopsy, lesson learned.
I tried to distract from the fact that it was a flat lemon layer cake by going a tad overboard with the decorations! And throwing candles and everything on top of it. So with the amount of fuss on top and the delicious taste, nobody really noticed it wasn't as high as most regular cakes. Or at least they never said they did! And the happy couple loved it so that was all I was hoping for.
Has anybody got any good ideas for celebration or birthday cakes? if so I'd love to hear about them!
Again I got this recipe from my Cupcakes from the Primrose Bakery book. Although I love this book I am going to put it away now to rest on top of a bookshelf for a while. I've decided after getting a bit of a sugar headache from eating too many of the Halloween cupcakes that I am going to try and make my future baked creations healthy ones! Hopefully they will be healthy and taste nice. That's the plan anyway.