I decided that SWANKFOOD needed a bit of sweetness added to its offering so I have teamed with Hannah Pardon to promote some of her excellent cakes and desserts. Hannah is a food blogger and baker who regularly posts to her blog Sweet Pea’s which has recently become a finalist in the UK Blog Awards 2016. When she’s not blogging you’ll find her working in her local bakers shop or finding her next sweet treat. Lemon is one of my favourite flavours for baking with. In fact, it’s possibly on par with chocolate. Almost.
I first made this cake for a neighbour a few months ago. I was given free reign to make whatever I wanted, which is great but also makes it difficult to decide on the best flavours to use. Is chocolate a bit OTT? But is vanilla too plain? Flavour is such a personal preference.
I like a good strong lemon flavour but again, it’s such a personal thing, so I wasn’t sure how much to put in. Apparently this recipe has the perfect amount in because not only was it demolished in one sitting but they requested another one!
- 250g unsalted butter
- 250g white caster sugar
- 1 tsp vanilla extract
- 4 large eggs
- 250g self raising flour
- 1/2 tsp baking powder
- Zest and juice of 2 lemons
- Buttercream icing –
- 250g butter
- 500g icing sugar
- 1 tsp vanilla extract
- zest and juice of 1 lemon
- 4 tbsp lemon curd plus extra for the middle
- Lemon decorations
Preheat the oven to 180/160ºc fan. Grease and line two 8 inch cake tins.
Whisk the butter, sugar and vanilla extract together until smooth and creamy. Add the eggs one at a time, adding a small amount of the weighed flour after each egg to prevent it from splitting.
Add the zest and juice from the lemons before folding in the remaining flour and the baking powder.
Divide evenly between the two tins and bake for 35 minutes.
Once cooled, make the buttercream by mixing the vanilla extract and butter until smooth and creamy. Add in half the icing sugar and mix until combined before adding the rest of the icing sugar and mixing again.
Finally, add the lemon juice and zest and the lemon curd and mix well.
Turn out the cakes from their tins. Spread a layer of lemon curd over the bottom layer and then cover with about a third of the buttercream.
Place the second sponge on top and cover the whole cake with buttercream (leaving enough to pipe the swirls on the top and bottom) starting on the top and working your way down the sides.
Using a piping bag with a star nozzle pipe all the way around the bottom of the cake where it meets the board/plate/surface your cake is on to make it nice and neat.
Pipe the swirls on top of the cake (I did 12) and place a lemon slice decoration on top.