GREEN TEA LAYER CAKE RECIPES
LEMON CAKE RECIPE WITH LEMON CURD - OLIVEMAGAZINE
A showstopping, lemony sponge cake with a delicious lemon curd icing and beautiful edible crystallised violets and primroses on top
Provided by Janine Ratcliffe
Categories Afternoon tea, Dessert
Total Time 1 hours
Yield Serves 12
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Butter and line the bases of 3 x 20cm sandwich tins. Beat the butter, sugar, flour, baking powder, eggs and lemon zest together with beaters until you have a smooth batter. Add enough milk so the mix just drops off a spoon.
- Divide the mixture between the tins and bake for 20-25 minutes, swapping the tins around halfway through so that they brown evenly. When they’re ready, a skewer poked in should come out clean. Cool on wire racks, cooked-side up.
- Make the icing by beating the soft butter with the icing sugar, lemon zest and juice until light and fluffy. Use 2/3 to fill the cake and top each layer with some lemon curd. Frost the top with the rest of the buttercream and finish with sugar flowers.
Nutrition Facts : Calories 724 calories, FatContent 22.7 grams fat, CarbohydrateContent 91.2 grams carbohydrates, FiberContent 0.9 grams fiber, ProteinContent 4.4 grams protein, SodiumContent 1.1 milligram of sodium
EASY VEGAN CAKE RECIPES - OLIVEMAGAZINE
We've taken classic British cakes and made them vegan friendly. Our decadent chocolate cake, moist carrot cake and tangy lemon loaf are just as moist and moreish without the dairy
Provided by Janine Ratcliffe
Number Of Ingredients 1
More about "green tea layer cake recipes"
LEMON CAKE RECIPE WITH LEMON CURD - OLIVEMAGAZINE
A showstopping, lemony sponge cake with a delicious lemon curd icing and beautiful edible crystallised violets and primroses on top
From olivemagazine.com
Total Time 1 hours
Category Afternoon tea, Dessert
Calories 724 calories per serving
From olivemagazine.com
Total Time 1 hours
Category Afternoon tea, Dessert
Calories 724 calories per serving
- Make the icing by beating the soft butter with the icing sugar, lemon zest and juice until light and fluffy. Use 2/3 to fill the cake and top each layer with some lemon curd. Frost the top with the rest of the buttercream and finish with sugar flowers.
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We've taken classic British cakes and made them vegan friendly. Our decadent chocolate cake, moist carrot cake and tangy lemon loaf are just as moist and moreish without the dairy
From olivemagazine.com
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See details
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We've taken classic British cakes and made them vegan friendly. Our decadent chocolate cake, moist carrot cake and tangy lemon loaf are just as moist and moreish without the dairy
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