Serves 12-16
Refreshing and zesty – this cake is utterly delicious and will impress your family and friends.
FOR THE LEMON CAKE
250g Unsalted butter – softened
250g Golden caster sugar
250g Beaten eggs (4-5 large eggs) – room temperature
250g Self raising flour
40ml Milk – room temperature or slightly warmed
10ml Vanilla extract
2 Lemon - zest
2tsp Sicilian lemon oil
For the SYRUP
80g Golden caster sugar
80ml Fresh lemon juice (from the 2 lemons)
Method
Preheat the oven to 170C and line the base and side of 2 qty 8 inch round loose bottom tins with non-stick baking parchment.
In a desktop mixer, blitz the sugar, lemon zest and lemon oil together for 2 minutes to release the oils and flavour before adding the softened butter. Cream together until light, pale and fluffy.
Add the beaten eggs followed by the vanilla extract in a slow trickle with the mixer on medium high speed until fully incorporated.
Transfer the batter to a large mixing bowl, sieve in the flour and fold with a silicon spatula or metal spoon. Add the warmed milk and continue to fold until all the ingredients are mixed and you have a smooth batter.
Divide equally between the two tins, level the top and bake in the oven for 30 minutes until well risen, golden brown, gently shrinking from the sides, and the top springs back when gently pressed. A small clean knife inserted, should come out clean with no liquid cake batter.
TOP TIP – blitzing citrus zest with sugar before adding the butter helps to release the oils and maximising and dispersing the flavour throughout the cake.
TOP TIP – I cannot emphasise enough the importance of weighing your ingredients accurately, having them all at room temperature (or even on the slightly warm side) and not rushing any stage of the process. This will all ensure you have a beautifully risen, even-crumbed cake, which will be soft and moist.
While the cake is in the oven, make the syrup. Weigh the sugar and lemon juice together. Stir until the sugar is completely dissolved. Sieve through a tea strainer to remove any flesh and pips. Store in a jug until needed.
Once baked, remove the cakes from the oven and place on a wire rack. Spike the surface of the cakes with a wooden skewer and pour or brush the syrup evenly over the top of each. Leave the cakes to cool, then remove from the tin and wrap in cling wrap and refrigerate until firm and ready to assemble.
TOP TIP – adding syrup to the warm cakes helps keep them moist and full of flavour. Brushing again before filling is optional and can also help keep the cake moist.
LEMON CURD
2 Lemons – rind, removed with a vegetable peeler and juiced
50g Unsalted butter – chilled, cut into 1cm cubes
175g Golden caster sugar
2 Eggs
Place all the ingredients in medium saucepan and heat over a medium heat until thickened. Do not allow to boil. Sieve the curd into a bowl and place in a kilner jar in the fridge to firm and set. Store and use chilled. Keeps for 2 weeks in the fridge.
LEMON MASCARPONE FROSTING
375g Mascarpone
2 tbsp Icing sugar
450ml Double cream
2 tsp Vanilla extract
4-6 tbsp lemon curd
Place the cream, icing sugar and vanilla together in a large clean bowl of a desktop mixer fitted with a whisk attachment. Starting on slow speed, until the cream just starts to thicken, add the mascarpone and continue to whisk on a medium slow speed until the cream holds its shape. Stir in the lemon curd to taste.
TOP TIP – do not overwhip – stop before you think it is ready and finish by stirring carefully with a silicon spatula spoon. It will stiffen very quickly. If this happens, add a little more fresh double cream to loosen.
Remove the cakes from the fridge, trim to level if necessary.
Place one cake on a cake board or stand and spread generously with lemon mascarpone cream. Make a well and spoon in 4-5 tbsp lemon curd. Swirl and then and scatter with fresh raspberries. Place the top cake in position, upside down.
Spread a generous coat of mascarpone cream on the sides and top of the cake, and smooth using a palette knife and side scraper.
Fill a piping bag with a large star nozzle and the mascarpone cream.
Pipe a ring of decorated scrolls around the top edge of the cake and shells around the base.
Dress with fresh raspberries, slivered pistachios and handmade sugar daisies.
Serve any remaining Mascarpone cream and lemon curd on the side with more fresh raspberries.
TOP TIP - For the sugar daisies, knead and roll a small ball of fondant sugar paste out on a work surface or board lightly dusted with icing sugar. Use a 1cm daisy presser cutter to stamp out the daisies and leave to firm in position on a foam pad. Brush the centre of each with a little yellow food colouring. Leave to firm overnight and store on a sheet of kitchen towel in sealed tub.
This cake will keep up to 3 days stored in the fridge, but serve at room temperature.
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