Today’s recipe is all about celebration! A simple, but melt-in-your-mouth cake which can serve up to 20 people!
Ingredients
For the Cake
500g golden caster sugar
500g self-raising flour
2 tsp baking powder
10 large eggs
500g unsalted butter, softened
2 tsp vanilla extract
zest of 2 lemons
4 tbsp milk
For the Filling and Topping
600ml double cream
4 tbsp caster sugar
5 tbsp lemon curd
100g strawberries
100g blueberries
100g raspberries
Method
– Preheat the oven to 180°C / 160°C with a fan.
– Add the sugar, butter, flour, baking powder, vanilla extract, lemon zest, eggs, and milk to an electric mixer and beat for 2 minutes until light and creamy.
– Grease and line 2 10″ cake tins. Transfer the cake mixture evenly between the tins and cook in the oven for 40-45 minutes until the cake is golden.
– Remove from the oven and allow to cool completely for around an hour.
– Meanwhile, add the double cream and sugar to a bowl and whisk until it forms soft peaks.
– Spread half the cream on the top of one cake.
– Add 5 tbsp of lemon curd to a piping bag and drizzle half over the cream.
– Place the second cake on top and spread on the rest of the cream. Drizzle the rest of the lemon curd on top of the cake.
– Decorate the cake with berries.
Perfect as a gift or to be enjoyed with friends and family.