Desserts
Lemonade Cake Recipe
Servings |
MetricUS Imperial
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Ingredients
- 250 pound (g/0.5) butter softened
- 1.5 cups caster or superfine sugar
- 4 eggs at room temperature
- 3 cups cake flour*
- 4 teaspoons baking powder
- 1/2 cup cups milk mixed with 1/2lemon juice
- zest from 4 lemons
- 3/4 cup lemon curd divided into 1/2and 1/4 cup
- 600 ml/21fl ozs. Cream
- 4 tablespoons caster or superfine sugar
- 1 sachet lemon sherbert or Wizz Fizz
- 3 cup *To make 3 cups of cake flour place 6 tablespoons of cornstarch and fill to 3mark with plain all purpose flour
Ingredients
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Instructions
- Line two 20cm/8 inch springform pans with baking paper on the base and sides. Preheat oven to 160C/320F.
- Beat the butter and sugar until pale and fluffy. Add the eggs in one at a time and then fold the flour and baking powder in followed by the milk and zest. Spoon into prepared pans and bake for 40 minutes until a skewer inserted in the centre comes out clean. Cool completely.
- Whip the cream with the extra sugar until it reaches peaks that can hold.
- Trim the tops of the cakes and then using dental floss or a knife, slice through each cake horizontally so that you have four layers.
- Spread the bottom layer with the whipped cream, then fill the middle with the 1/2 cup of lemon curd and then the cream for the top layer. Mix the remaining 1/4 cup lemon curd with the rest of the whipped cream and swirl. Dollop on top of the cake and form peaks with a spatula. Sprinkle with the lemon sherbert just before serving.