This lemon cake is one of my favourite recipes to make, its so quick and easy. I wrote this recipe last year for Kenwood. I love to decorate the top with a couple sprinkles and edible flowers when they're in season. Happy baking N xx
Nicolette’s Lemon Butter Cake
Serves 8 – 10
Prep time 25 minutes
Cooking time 30 minutes
Ingredients
250g unsalted butter, softened
250g caster sugar
5 eggs
250g self raising flour
zest of 2 lemons
300g unsalted butter, softened
600g icing mixture
1 tsp vanilla essence
1tbs lemon juice
Method
Pre heat the oven to 170 degrees Celsius, and line 3 x 6 inch cake tins with baking paper or canola spray
Cream the butter, lemon zest and the caster sugar until pale and fluffy
Add the eggs to the butter mixture one at a time, until combined
Once the eggs are incorporated add in the flour and fold until just combined, do not over stir
Pour the cake mixture into the tins evenly and bake for 30 minutes or until golden and a skewer comes out clean
Leave the cakes to cool before icing
To make the buttercream beat the butter for 5 minutes or until pale. Slowly add in the vanilla, lemon juice and icing mixture. Beat the buttercream for another 5 minutes or until pale and fluffy
Place a 2cm round piping tip into a piping bag and pip buttercream between each layer, decorate with desired sprinkles
Photo taken my Michael Woods Photography