The consistent rain in the UK that has battered many towns and cities has come to a welcoming end and has been replaced by bright Spring days. I quite like the change of seasons, when you wake up and it is lighter and not as cold as the previous month. For some reason I associate citrus bakes with Spring/Summer, I suppose this is because citrus fruits are refreshing and for me, I prefer to make refreshing bakes in this season compared to a fruit cake. I made this lemon layer cake using an all in one method when I fancied making a quick lemon bake. I topped with honeycomb as it's a topping that I had at hand.
Here is how my lemon layer cake turned out:
|Lemon layer cake.|
220g self-raising flour
220g caster sugar
grated zest of two lemons, plus the juice
splash of milk
For the buttercream
425g icing sugar
juice of 1 lemon
Preheat the oven to 170C (gas mark 4). Grease and baseline two 20cm cake tins. Cream the margarine and sugar using a hand-held mixer until pale and smooth. Add the dry ingredients in batches alternating an egg at a time and finally the grated zest and lemon juice and splash of milk. Beat well after each addition. Divide the mixture evenly between the tins and bake for about 25-30 minutes until raised and golden brown. Remove from the oven and leave in the tins for about 10 minutes before placing on a wire rack to cool.
For the buttercream, I beat 125g butter and then added 425g icing sugar in batches alongside the lemon juice until everything is smooth.