This double layered lemon cake is light and spongy and great for a summers day. With this lemon cake having two different icings, it brings a contrast and a uniqueness to this cake, making it more scrumptious and deluxe.
Prep time: 30 minutes
Cook time: 30 minutes @160º Fan - 180ºC - 350°F - Gas Mark 4
Medium Recipe
Serves 12
Ingredients for cake:
200g sieved self-raising flour;
2tsp sieved baking powder;
190g caster sugar;
zest of 1 and a half lemons;
190g softened, unsalted butter;
2tbsp milk;
3 medium eggs
For middle-layer icing:
100g softened, unsalted butter;
100g sieved icing sugar;
1 lemon zest;
3tsp lemon juice
For top-layer icing:
Juice of 1 lemon;
60g caster sugar
Recipe for cake:
1. Heat the oven to 160º Fan - 180ºC - 350°F - Gas Mark 4 and line x2 18cm round cake tins with parchment paper.
2. In a mixing bowl, mix together: 200g of sieved self-raising flour; 2tsp sieved baking powder; 190g caster sugar; and the zest of 1 and a half lemons. Then mix in 190g softened, unsalted butter until crumbly. After, mix in 2tbsp milk and 3 medium eggs until fully combined.
3. Bake in the oven at 160º Fan - 180ºC - 350°F - Gas Mark 4 for 30 minutes or until a knife comes out clean.
4. Leave in the tins to cool for 10 minutes then turn onto a wire rack to fully cool.
Recipe for middle-layer icing:
1. In a small mixing bowl, mix together: 100g softened, unsalted butter; 100g sieved icing sugar; 1 lemon zest; and 3tsp lemon juice.
2. Using a spatula, smooth the mixture onto one of the cake layers and sandwich both layers of cakes together.
Recipe for top-layer icing:
1. In a small mixing bowl, mix together: the juice of 1 lemon and 60g of caster sugar to make a crystallised icing effect.
2. Drizzle the icing over the top of the cake and leave to set.
Tip for Cake:
Do not place the cake in the fridge.
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