LEMON RUM CAKE RECIPE RECIPES

Name: Lemon cake
Total time: 1 h
Yield: Serves 12
Ingredients: 250g butter, plus a little for the tin; 250g golden caster sugar; 250g self-raising flour; 1 tsp baking powder; 4 large eggs; 2 lemons, zested; 1-2 tsp milk; 250g butter, very soft; 500g icing sugar; 3 lemons, zested and juiced; 1 jar lemon curd; crystallised flowers, to decorate

LEMON CAKE RECIPE WITH LEMON CURD - OLIVEMAGAZINE

Lemon Cake Recipe With Lemon Curd - olivemagazine image

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

Ingredients

250g butter, plus a little for the tin
250g golden caster sugar
250g self-raising flour
1 tsp baking powder
4 large eggs
2 lemons, zested
1-2 tsp milk
250g butter, very soft
500g icing sugar
3 lemons, zested and juiced
1 jar lemon curd
crystallised flowers, to decorate

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

LEMON CAKE RECIPE WITH LEMON CURD - OLIVEMAGAZINE

Lemon Cake Recipe With Lemon Curd - olivemagazine image

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

Ingredients

250g butter, plus a little for the tin
250g golden caster sugar
250g self-raising flour
1 tsp baking powder
4 large eggs
2 lemons, zested
1-2 tsp milk
250g butter, very soft
500g icing sugar
3 lemons, zested and juiced
1 jar lemon curd
crystallised flowers, to decorate

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.

More about "lemon rum cake recipe 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

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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