Lemon Birthday cake
Ingredients
a.. 400 g plain flour
b.. 1 tbsp baking powder
c.. 225 g unsalted butter, at room temperature, plus extra for greasing
d.. 225 g caster sugar
e.. 4 large eggs, beaten
f.. 250 ml soured cream, at room temperature
g.. 2 lemons, grated zest of both and juice of 1
h.. assorted sweets, such as dolly mixtures, Smarties
For the frosting
a.. 350 g unsalted butter, at room temperature
b.. 600 g icing sugar, sifted
c.. 4 tbsp lemon curd
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Quantity
Method
1.. Preheat the oven to 180C/350F/Gas 4. Grease two 20cm round springform
cake tins and line the bases with greased baking parchment.
2. Sift the flour and baking powder together.
3. Cream the butter and sugar in an electric mixer until pale, light and
fluffy. Gradually add the eggs, mixing well between each addition and scraping
down the bowl with a rubber spatula from time to time.
4. With the mixer on a low speed, add the flour and soured cream
alternately to the mixture in batches. Add the lemon zest and juice and mix
until smooth.
5. Divide the mixture evenly between the prepared cake tins and bake on the
middle shelf of the preheated oven for about 35 minutes, or until a skewer
inserted into the middle of the cakes comes out clean. Leave the cakes to cool
in the tins for 10 minutes before turning out on to wire cooling racks. Turn
the cakes the right way up and leave to cool completely.
6. For the frosting: cream the butter and icing sugar until smooth and
pale. Add the lemon curd and mix again until smooth.
7. When you are ready to assemble the cake, take a large, serrated knife
and slice each cake in half horizontally to give 4 even layers.
8. Place one cake layer on a serving plate and spread with 2 heaped
tablespoons of frosting. Top with another cake layer and frosting. Repeat until
you have 4 layers of cake and 3 of frosting. Cover the top and sides of the
whole cake with the remaining frosting, spreading evenly with a palette knife.
9. Decorate the cake with your choice of assorted sweets, but do this no
more than 1-2 hours before serving, otherwise they will soften and bleed into
the frosting.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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