Lemon Cake with Lemon Cream Cheese Frosting

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IMG_20140806_195515[1] 06/08/2014

This is another recipe taken from the Hummingbird Bakery book, ‘Home Sweet Home’. Again I would cut the frosting ingredients to make 2/3 or even ½ as I find it far too sickly with all that icing surrounding and layering the cake.

Don’t get me wrong though, this is a lovely moist and tangy cake that I have made a few times and it has always been a hit. Experiment with jam flavours to your liking but do not try to cut the calories here. Full-fat cream cheese is a must! Without it, your frosting will be runny and your layers won’t stick together.

Ingredients:

For the sponge:

  • 110g/ 4oz unsalted butter, softened or margarine
  • 380g/ 13oz caster sugar
  • 320g/ 11oz plain flour
  • 4 tsp baking powder
  • 320ml/ 11fl oz buttermilk
  • Zest of 2 lemons
  • 3 large eggs
  • 80g/ 3oz raspberry jam

For the frosting:

  • 900g/ 2lb icing sugar, sifted
  • Zest of 1 ½ lemons
  • 150g/ 5 ½oz unsalted butter, softened or margarine
  • 375g/ 13oz full-fat cream cheese    

Method:

  1. Pre-heat the oven to 170C and line the cake tins with baking paper.
  2. Using a hand-held electric whisk, mix the butter, sugar, flour and baking powder together until it forms a sandy consistency.
  3. In a large jug, mix together the buttermilk, lemon zest and eggs.
  4. With the whisk on a medium speed, gradually pour half of the liquid into the crumb mixture, scraping down the sides every so often. Mix until the batter is thick and smooth then mix in the rest of the liquid until well combined.
  5. Divide the batter evenly between three 20cm base-lined and greased sandwich tins. Bake for 20-30 minutes or until golden brown and the sponge bounces back when lightly touched. Remove from the tins and allow to cool completely on wire racks before frosting.
  6. Using the electric whisks, gradually mix the icing sugar, lemon zest and butter together on a low speed until well combined. Add a bit of cream cheese at a time to loosen the mix and beat until light and fluffy.
  7. To assemble the cake, spread a layer of jam over two of the cakes. Spread a layer of frosting over each of the jam covered cakes and sandwich them together. Place the plain cake on top of this. Finally, frost the sides and top of the cake so that no sponge is showing.
  8. Decorate with fresh fruit or candied peel if you wish.

This cake lasts well for a few days as the frosting keeps the sponge lovely and moist.  

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