Recipe for the best cake in the Cotswolds: Lemon Buttercream Cake
PUBLISHED: 17:33 04 September 2015 | UPDATED: 17:33 04 September 2015
Could this be the perfect occasion cake recipe? Pam from Cotswold Cakes shares her winning recipe for a layered lemon sponge with buttercream icing
• 5 free range large eggs (approx 300g)
• 300g quality self raising flour
• 300g softened butter
• 300g caster sugar
• Grated rind of 2 unwaxed lemons
• 1 tsp quality lemon essence
Pam’s top tip: The weight of the eggs should be the same as the weight of the butter, sugar and self raising flour.
• 200g softened butter
• 400g icing sugar
• Juice of 1 lemon
• Lemon extract (optional)
3 x 20cm cake tins lined and greased
Oven temp 180°C
1. Cream together the butter and caster sugar until light and fluffy.
2. Add two eggs to the butter and sugar mixture and sieve in the flour, before adding the remaining 3 eggs, grated lemon rind and lemon essence. Slowly mix until all of the ingredients are combined.
3. Divide the cake mixture equally between three tins and bake for approximately 25 minutes, or until springy to touch.
4. Leave to cool.
5. To make the icing, gradually mix icing sugar to softened butter a little at a time with small amount of the lemon juice. Taste and adjust to your liking.
6. When the cakes have cooled, level top of each cake and spread with a quality Lemon Curd and the Lemon Buttercream.
7. Stack layers and using a palette knife apply buttercream around the edges of the cake lightly. Refrigerate for 15 minutes and buttercream around again.
Based in Slimbridge, Cotswold Cakes specialise in wedding cakes, christening cakes, birthday and novelty cakes. The Gloucestershire bakery individually designs each cake they bake and offer a consultation service for wedding cake designs.
If all this talk of baking has got you running for the kitchen, head over to Great British Life to find the best baking accessories.