Lemon and Lime Cake
Ingredients:
Lemon Sponge:
- 225g unsalted butter
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 2 tsp baking powder
- Zest of 2 lemons
- Juice of half a lemon
Lime Curd:
- 50g unsalted butter
- 100g caster sugar
- Zest of 2 limes
- Juice of 1 lime
- 2 large eggs (beaten)
Lemon Buttercream:
- 200g unsalted butter
- 400g icing sugar
- 2 tbsp milk
- Juice of half a lemon
Method:
Lemon Sponge:
- Pre-heat the oven to 170 C (fan)
- Cream together the butter and sugar until pale and fluffy
- Add the eggs one at a time, then sift in the flour and baking powder.
- Add the lemon zest and juice and mix thoroughly until all combined.
- Divide the batter equally between two 8inch tins, and bake for 25-30 minutes until golden and risen.
- Leave to cool for 10 minutes in the tin, then remove and leave to cool fully.
Lime Curd:
- In a bowl over a pan of simmering water, heat the butter, zest, juice and sugar until melted and then whisk in the beaten egg.
- Keep stirring until the curd thickens enough to coat the back of a spoon.
- Transfer to a bowl and leave to cool.
- You won't need all of the curd, so keep the remainder in a jam jar to spread on toast or to add to yoghurt!
Lemon Buttercream:
- Beat the butter until soft, and add in the icing sugar, milk and lemon juice.
- Keep mixing until it goes pale. Add more or less buttercream to reach the right consistency to pipe or spread on the cake.
Assembly:
- Level the cakes with a sharp knife so they have a flat top.
- On the bottom sponge, spread a thin layer of buttercream all over, and pipe a ring of buttercream around the edge to form a barrier.
- Fill the inside with lime curd and place the other sponge on top.
- Again, spread a thin layer of butter cream and pipe around the edge, and decorate however you like - whether that's a written message, some fresh fruit or flowers, it's up to you!
Head to my Instagram Highlights @alice.fevronia for a video on how to make this cake and tag me if you give it a go, I'd love to see!
