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Pudsey Bear lemon sponge cake

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About the bake

This light lemon flavoured sponge cake filled with lemon curd is perfect for a fundraising bake sale.  We have used a Pusdey cutter to get the perfect shape.

110Total Time
45Prep Time
25Bake Time
12Serves
Easy

Method

  1. Step 1:

    Pre-heat the oven to 180°C (fan 160°C, gas mark 4). Grease and line 2 x 20cm round sandwich tins.

  2. Step 2:

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

  3. Step 3:

    Gradually beat in the eggs and vanilla extract a little at a time until smooth, adding a little of the flour if the mixture starts to curdle.

  4. Step 4:

    Mix together the flour and baking powder before sifting into the mixture and gently folding in until completely combined. Add the lemon zest and juice.

  5. Step 5:

    Divide the mixture between the two prepared tins, and bake in the pre-heated oven for 20-25 minutes until golden and the cake springs back when gently pressed. Turn onto a cooling rack and leave to cool completely.

  6. Step 6:

    To make the buttercream beat the butter until softened before slowing adding the icing sugar. Add the milk if required to loosen the buttercream slightly.

  7. Step 7:

    To assemble spread the buttercream over the flat bottom of one of the sponges and top with the lemon curd before sandwiching the second sponge on top.

  8. Step 8:

    To decorate the top gently knead and roll out the white sugar paste icing on a surface lightly dusting with icing sugar. Cut out a 20cm circle (you could use the base of the baking tin as a cutting guide).

  9. Step 9:

    Brush a very small amount of apricot jam on top of the cake and top with the cut icing circle.

  10. Step 10:

    Roll out the yellow icing and use the cutter to cut out the Pudsey shape before placing in the centre of the white icing, securing with a little jam.

  11. Step 11:

    Pipe the outline of the Pudsey shape with the black royal icing before rolling out the remaining fondant icing colours. Cut out small circles using the end of a large round piping nozzle and arrange on top of the cake again using a small amount of jam to stick.

Ingredients

  • For the cake

    • 200g Butter (unsalted) (softened)
    • 200g Unrefined golden caster sugar
    • 4 Egg(s) (free range) (medium, beaten)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 200g Self-raising white flour
    • 1 tsp Baking powder
    • 1 Lemon (zest + 1tbsp juice)
  • For the filling

    • 75g Butter (unsalted) (softened)
    • 175g Icing sugar
    • 1 tbsp Milk
    • 150g Lemon curd
  • To decorate

    • 250g White sugar paste icing
    • 125g Yellow sugar paste icing
    • 50g Red sugar paste icing
    • 50g Blue sugar paste icing
    • 50g Green sugar paste icing
    • 50g Royal icing sugar
    •  Black food colouring (a drop)
    •  Apricot jam

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