Lemon & Almond Cake
1 Reviews
About the bake
This delicate and refreshing lemon and almond cake is a wonderful alternative sponge cake for any special occasion, such as birthdays or anniversaries. Coated in smooth cream cheese buttercream this cake can be decorated or left simple - it's up to you, it tastes sensational either way.
Ingredients
For the sponge
- 275gUnsalted Butter (softened)
- 275gBillington's Unrefined Golden Caster Sugar
- 5Egg(s) (free range) (beaten)
- 275gAllinson's Self Raising Flour
- 2 tspBaking powder
- 50gAlmonds (ground)
- 2Lemon zest (grated)
For the buttercream
- 125gButter (unsalted) (softened)
- 350gCream cheese (full fat)
- 250gIcing sugar (sifted)
- 1Lemon zest (finely grated)
- 2.5 tbspSingle cream
Method
Step 1
Preheat oven to 180°C (160°C fan, 350°F, gas mark 4). Grease and base line 2, 20cm / 8 inch round cake tins.
Step 2
Place the butter and caster sugar in a large bowl and beat with a wooden spoon or an electric mixer and beat on high until light and fluffy. Gradually add the eggs, beating well.
Step 3
Stir in the flour and baking powder, ground almonds and lemon zest and fold these in.
Step 4
Divide the mixture between the two tins. Bake for 30 minutes, until golden brown and just firm to the touch. Remove from the oven, cool, then turn out on to a wire rack. When cold cut in half.
Step 5
To make the icing, beat the butter until very soft, add the cream cheese and the icing sugar and lemon zest and beat until smooth.
Step 6
Sandwich the cake with a little of the icing. Spread the remaining icing over the top and sides. swirling with a palette knife into rough peaks. Chill for at least 30 minutes before serving. Decorate with candles to serve.