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A lemon cake covered in whipped cream icing and decorated with crystallised pansies Tried & Tested

Lemon cake with crystallised pansies

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A delicious cake for a spring afternoon tea or for mothers day. If you prefer, you can top the cake with buttercream rather than the whipped cream topping. You can also crystallise primroses or rose petals too if you have these available instead.

Key Information

  • Prep:
  • Bake:
  • Makes:1
  • Skill level:medium

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Ingredients

For the cake

  • 225g 8 oz Butter (unsalted)
  • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 5tbsp 5tbsp Dessicated coconut
  • 4 4 Egg(s) (free range)
  • 225g 8 oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder
  • 1 1 Lemon juice and zest

For the filling

  • 340g 12 oz Strawberry jam

For the whipped cream topping

For the decoration

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For the cake: heat the oven to 190°C, (170°C, gas mark 5). Butter two 20 cm/ 8″ sandwich tins and line with non-stick baking paper

  2. Classic mode Step 2

    Beat the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

    Ingredients for this step

  3. Classic mode Step 3

    Gradually beat in the eggs, adding a little flour if the mixture curdles. Gently fold in the flour, dessicated coconut, baking powder, lemon zest and juice until the cake mixture is smooth.

    Ingredients for this step

    • 4 4 Egg(s) (free range)
    • 225g 8 oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 5tbsp 5tbsp Dessicated coconut
    • 1tsp 1tsp Baking powder
    • 1 1 Lemon juice and zest
  4. Classic mode Step 4

    Divide the mixture between the tins, smooth the surface and bake for about 20 minutes until golden and the cakes spring back when pressed. Turn out onto a wire rack and leave to cool completely.

  5. Classic mode Step 5

    Invert one cake and spread it with the jam. Place the other cake on top.

    Ingredients for this step

    • 340g 12 oz Strawberry jam
  6. Classic mode Step 6

    For the whipped cream topping: put all the ingredients into a bowl and whisk until very thick. Spread over the top and sides of the cake.

    Ingredients for this step

  7. Classic mode Step 7

    For the decoration: gently brush the flower petals with egg white. Sprinkle over a layer of caster sugar and leave them to dry in a warm place. Place on the cake.

    Ingredients for this step

    • 1 1 Egg white(s) (free range) lightly beaten
    • 2tbsp 2tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • Pansies