This is a light delicious cake perfect for any celebration, whether its a birthday, anniversary or just because you fancy eating some cake. A must try when you want the perfect blend of sweet with a little fresh tang from the lemon curd, which only takes minutes to make at home.
This size cake serves 40-50 people so enjoy!
For the cake
- 225 gms unsalted softened butter
- 225 gms caster sugar
- 225 gms self raising flour
- 4 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp whole milk
For the lemon curd
- 200 gms caster sugar
- 100 gms unsalted butter
- 6 lemons, zest and juice
- 4 large eggs
For the sugar syrup
- 150 gms caster sugar
- 150 gms water
For the butter icing
- 400 gms salted butter
- 800 gms icing sugar, sieved
- 1 tsp vanilla extract
- 2 tbsp whole milk
Start by baking the cakes. For this cake I baked 3 sponges, each cake made with the quantities mentioned above. Preheat the oven to 180 C. Grease and line a 10 inch round cake tin. Beat the butter and sugar together for 2 minutes before adding all the ingredients and beat for another minute until pale and creamy. Now transfer this to the prepared cake tin and bake for 40-45 minutes until a skewer inserted comes out clean. Now bake all 3 sponges and leave them aside to cool.
To make the lemon curd, heat the sugar, butter, lemon zest and lemon juice in a pan and once the butter and sugar have melted reduce the heat to lowest and slowly add the whisked eggs to it and stir continuously. Now cook on low heat for 6-8 minutes until the lemon curd has thickened. Pass this through a sieve and let it cool completely.
Make the sugar syrup by heating up the sugar and water in a pan until the sugar has dissolved and let it cool slightly.
For the buttercream beat the butter for 3-4 minutes until creamy and pale. Now add the sugar, vanilla and milk and beat for 3-4 minutes until creamy and pale.
Now assemble the cake by placing the first layer on the serving plate, a thin layer of raspberry jam, followed by a layer of buttercream and then a layer of lemon curd. Now place the 2nd cake on top and repeat the same. Place the 3rd layer of cake on top and now cover the whole cake with the butter icing. Finish with either fresh raspberry or crushed pistachios.
Watch the how to video here –