Sunday, 16 December 2012

Lemon Layer Cake

Lemon layer cake for mum's birthday. Easy, delicious and not too sweet, just the way she likes it. The lemon flavour wasn't as strong as I had anticipated, so I recommend adding more lemon rind to the cake if your after a stronger lemony hit. This cake tastes best the next day, served at room temperature. The iced cake can be stored in an airtight container in the fridge.

Lemon Layer Cake
Lemon butter cake recipe by Margaret Fulton  in Margaret Fulton Baking which can be purchased here.
Lemon icing recipe by Julie Goodwin as seen in Our Family Table which can be purchased here.

Lemon butter cake
160g unsalted butter, softened
3/4 cup (165g) caster sugar
Grated rind of 1 lemon
2 teaspoons lemon juice
3 eggs
1 2/3 cups (250g) self-raising flour
a pinch of salt
1/2 cup of milk

Preheat the oven to 180 degrees Celsius or 160 if you have a fan-forced oven.
Grease and line two 20cm sandwich tins.
Using an electric mixer, cream the butter and gradually beat in the sugar with the rind until light and fluffy.
Add the eggs beating well after each.
Add the lemon juice and beat until it is just mixed in. Don't worry if the mixture appears curdled.
Sift the flour and salt and fold into the creamed mixture alternating with the milk, beginning and ending with the flour. Take care not to over beat the mixture.
Add a little more milk if necessary so that the mixture drops easily from the spoon.
Spoon the mixture into the prepared tins and gently smooth the top.
Bake for 25-30 minutes or until a skewer inserted in the middle comes out clean.
Leave in the tins for 5 minutes before turning onto a wire rack to cool.

Lemon butter icing
125g unsalted butter, softened
2 cups (300g) icing sugar mixture
11/2 Tbs lemon juice

Using electric beaters, beat the butter until light and creamy.
Gradually add the icing sugar, beating constantly.
Add half the lemon juice and beat until well combined.
Add the remaining lemon juice a little at a time until you achieve a spreadable consistency.

When the butter cakes have cooled to room temperature the cakes are ready to be iced. assembled and decorated.


No comments:

Post a Comment