If you're waiting for or celebrating the arrival of a bouncing baby boy then why not try this beautifully decorated sticky lemon cake?
Ingredients | Serves 14-16For the cake:
- 260g butter, softened
- 260g golden caster sugar
- 260g self raising flour, sifted
- 1 tsp baking powder
- Zest of 2 lemons
- 4 large eggs
- 1 tbsp milk
- Juice of 2 lemons
- 6 tbsp icing sugar, sifted
- 125g butter, softened
- 200g icing sugar, sifted
- 2 tbsp lemon curd
- 2 tbsp raspberry jam
- 1kg white sugarpaste
- Food colouring
- Grease two 20cm round cake tins and line the base of each with baking paper. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- For the cake, cream the butter and sugar together in a large bowl until light and fluffy. Add the flour, baking powder, lemon zest, eggs and milk and beat well until fully blended and creamy.
- Divide the mixture equally between the two prepared tins and level the tops. Bake for 25-30 mins until the cakes are golden brown and spring back when lightly pressed. Leave to cool for approx 20 mins until just warm.
- While the cakes are cooling, make the drizzle by placing the lemon juice and icing sugar in a pan. Heat gently until the sugar dissolves then simmer for 10 mins until the syrup thickens slightly. Allow to cool. While the cakes are still warm, pour the cooled drizzle over the top of them then leave the cakes to cool completely in the tins.
- For the buttercream, beat the butter in a large bowl until very soft. Gradually stir in the icing sugar then beat until smooth. Add the lemon curd and beat until soft and smooth.
- Turn out the cold cakes and place one of them on a serving plate with the top face up. Cover the top of the cake with a layer of buttercream then add a layer of raspberry jam. Place the other cake with the top face down on top of the jam. Cover the top and sides of the cake with the remaining buttercream then chill in the fridge for 30 mins to allow the cake to firm up.
- For the decoration, knead the sugarpaste until soft and pliable. Lightly dust your work surface with icing sugar then roll out the sugarpaste into a circle approx 35cm in diameter and 5mm thick. Carefully lift the sugarpaste onto the cake, smooth the top with your hands then work your way down the sides smoothing as you go. Trim away any excess sugarpaste at the base of the cake with a sharp knife.
- Colour the leftover sugarpaste trimmings with food colouring and use to make decorations to suit your occasion. This simple train was made out of blocks and cylinders of sugarpaste and flattened balls of varying sizes. Alternatively, just finish with ribbon and fresh flowers.
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