Lemon Drizzle Cake! My lemon drizzle cake was first created for a lovely colleague at Smedly Hydro Passport Office where I worked before I started my cake business and now I am sharing it with everyone for all to enjoy as part of this blog designed to help everyone stay at home and bake. But firstly lets make sure we have all those kitchen equipment essentials! Equipment - you will need: x2 round 8 inch baking tins x1 Icing spatular or angled icing spatular x1 stand mixer or electric hand mixer x2 piping bags x1 piping nozzle x1 turntable x1 cake scraper Baking paper to line cake tins PPE - Gloves Cocktail Sticks Weighing scales For the Cake x4 Free Range Eggs 225g Self- Raising Flour 2 tsp baking powder 225g unsalted butter 225g Caster Sugar Lemon Curd x1 juice of a lemon x2 tbsp full fat milk For the buttercream 250g Room Temperature Unsalted butter 500g Icing Suger X2 tbsp of full fat milk X2 Lemon Zest Directions For a 4 layer 8 inch cake similar to picture above please double your ingredients.. This recipe is a smaller version.. Heat oven to 180 degrees and line baking pans with baking paper. Mix your butter with your caster sugar for five minutes using your hand mixer or stand mixer. Add 4 eggs one at a time careful not to over beat it then add your sieved flour, baking powder and fold gently. Finally fold your milk and lemon juice into the mixture. Set aside then equally share out into your tins. Bake for 20-25 minutes. Leave too cool on wired baking racks for five minutes then turn out and leave to cool for 30 minutes. While your cake is cooling work on your buttercream. Top Tip** Use cocktail sticks to check cake is cooked it should come out clear when it is ready with a light golden brown texture. Buttercream Mix your butter until pale and fluffy for about 10 minutes using a hand mixer or five minutes using a stand mixer. Sieve your icing into a separate bowl. Combine icing with your buttercream, start by mixing on a slow speed then turn up the speed to avoid icing clouds and a messy kitchen and mix for 3-4 minutes. Add lemon flavouring and your milk and mix until light and fluffy. Top Tip** Use the bottom of a glass in circular movements to avoid icing clouds whilst sieving icing into a bowl. Decorate Now you have everything ready to build and decorate your cake. Firstly lets start with a cake board and a turntable. Place a little bit of icing on the cake board in the centre to hold your first cake layer in place. Add a thick layer of buttercream to the first layer and smooth out using your icing spatular. Add your layer of lemon curd on top. Not too much! You only need a little bit, too much and it will become bitter.. Top Tip** Use the turntable to guide you round the cake for an even surface. Now thats the first layer done. Place your final layer of cake on top and cover the whole cake with your buttercream and scrape off any excess so you have a CRUMB COAT. A crumb coat is for structure! Working from the top smooth out your buttercream then add to the sides using your turntable to guide you round the cake for an even surface and structure. Your cake scraper is important here because you will use it too smooth the edges of your cake. Then allow the cake to set in the fridge for half an hour. Top Tip** When using a cake scraper try to work round the cake pointing the edge of the scraper to the bottom of the cake.. This should allow an even scrape. Keep going until you have got an even surface. After 30 minutes, take the cake out of the fridge and use the rest of your icing to coat your cake again using the same technique as above. To finish use your left over buttercream place in a piping bag with your choice of nozzle or french star tip pipe small little kisses or whirls round the cake. Slice lemons and place in between each one. Top Buy** https://www.ebay.co.uk/itm/Cake-Decorating-Equipment-Turntable-Set-icing-nozzles-Spatula-Stand-Rotating-Kit/183997096307?hash=item2ad714e173:m:mZ7ZaKarlAnMRMgLBMbj9Ow #CakeBlogs #StayHome #HeavenlyCakeRecipes #HeavenlyCakeSouthport #day1lockdown
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