No messing about here, let's get baking...
Ingredients
Cake
- 350g Stork
- 350g Caster Sugar
- 350g Self-Raising Flour
- 6 Eggs
- 2 tsp Baking Powder
- Juice and Zest of 2 Lemons
Buttercream and Filling
- 250g Unsalted Butter
- 500g Icing Sugar
- 1 tsp Lemon Extract
- Lemon Curd
Method
- Pre-heat the oven to 155C Fan and line two 20cm cake tins with baking paper.
- In a large mixing bowl, mix together the stork and sugar until light and fluffy. Then gradually add the eggs, two at a time and continue mixing.
- Once combined, fold in the lemon juice, zest, flour and baking powder. When all the ingredients have come together, divide the mix equally between the two cake tins and level with a spatula.
- Bake in the oven for 35-40 minutes or until a toothpick comes out clean.
- Once baked, remove from the cake tins and leave to cool on a cooling rack and start to prepare your buttercream. To make the buttercream you will need room temperature butter. Place the butter in a bowl and mix using a stand mixer or electric whisk for around 5 minutes. The butter should start to look whiter instead of yellow. Then gradually add the icing sugar and lemon extract until fully combined.
- Once the cakes have cooled you can begin decorating. Add your buttercream to a piping bag, fitted with a star nozzle. Pipe a boarder of buttercream alongside the outer ridge of the cake, this creates a border to stop any of the lemon curd from spilling out.
- Spoon on a generous layer of lemon curd and spread over the cake layer, remaining inside the buttercream boarder.
- Now add your top layer on and decorate with buttercream and enjoy.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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