Sorry for the delayed nature of this post! I just found my draft and realised I had never posted it :)
This is my Easter Cake! I tried ot make it super kitsch with icing bunnies and flowers and easter eggs round the side.
But, most of all I tried to make it super yummy and moist!
Inside is my lemon cake.
150g Self-raising Flour
150g Caster Sugar
Zest of 1 whole lemon
Juice of 1 whole lemon
Pre-heat the oven to gas mark 4 whilst weighing out your ingredients!
Cream together the butter and the sugar. Take a long time to do this, you want it very soft and creamy, it will go much paler when it is done!
Beat the eggs in a seperate container and then slowly add them as you continue to beat the butter, sugar and egg mixture. Once it is fully combined add the lemon juice and continue to mix so it is combined thoroughly.
Sift your flour and add the lemon zest at this stage. You can get the lemon zest simply by grating the outside of your lemon, you don't need a fancy lemon zester! Be careful to not get too low though, you don't want to include the bitter pitch in your mixture!!!
Add all of the flour and zest into the wet mixture and begin to fold making figure of 8 movements to keep in lots of air!
Don't over mix, just make sure there is plenty of air inside.
Pour the mixture into two 18inch cake tins which either need greasing or lining with grease proof paper.
They will take between 20 and 25 mins at gas mark 4/5.
Sandwhich these together with butter cream - the recipe can be found here
In the mixture combine the juice of half a lemon to add something extra special to the lemon cake keeping it nice and moist!
I decorated mine with sugar paste decorations and home made regal icing and edible glitter! I will do a "how-to" post on this type of icing and modelling when I've had a bit more practice!