Lemon and almond cake - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Easy
Ingredients
For the sponge
- 275 g Butter (unsalted)
- 275 g Unrefined golden caster sugar
- 5 Egg(s) (free range) beaten
- 275 g Self-raising white flour
- 2 tsp Baking powder
- 50 g Almonds (ground)
- 2 Lemon zest grated
For the buttercream
- 125 g Butter (unsalted) softened
- 350 g Cream cheese full fat
- 250 g Icing sugar sifted
- 1 Lemon zest finely grated
- 2½ tbsp Single cream
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1
Preheat oven to 180°C (160°C fan, 350°F, gas mark 4). Grease and base line 2, 20cm / 8 inch round cake tins.
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2
Place the butter and caster sugar in a large bowl and beat with a wooden spoon or an electric mixer and beat on high until light and fluffy. Gradually add the eggs, beating well.
For this step you'll need:
- 125g Butter (unsalted) softened
- 275g Unrefined golden caster sugar
- 5 Egg(s) (free range) beaten
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3
Stir in the flour and baking powder, ground almonds and lemon zest and fold these in.
For this step you'll need:
- 275g Self-raising white flour
- 2tsp Baking powder
- 50g Almonds (ground)
- 1 Lemon zest finely grated
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4
Divide the mixture between the two tins. Bake for 30 minutes, until golden brown and just firm to the touch. Remove from the oven, cool, then turn out on to a wire rack. When cold cut in half.
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5
To make the icing, beat the butter until very soft, add the cream cheese and the icing sugar and lemon zest and beat until smooth.
For this step you'll need:
- 125g Butter (unsalted) softened
- 350g Cream cheese full fat
- 250g Icing sugar sifted
- 1 Lemon zest finely grated
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6
Sandwich the cake with a little of the icing. Spread the remaining icing over the top and sides. swirling with a palette knife into rough peaks. Chill for at least 30 minutes before serving. Decorate with candles to serve.