Tag: lemon cake

The yummiest, zestiest Lemon Victoria Sponge cake you’ll ever bake

Yummy Lemon Victoria Sponge cake

If I get asked for one recipe (other than Madeira cake) over and over again it’s lemon cake. You guys seem to really love it. I haven’t made a ton of lemon cakes so I needed to find an opportunity to make one just so I could share it with you. Now, my ever expanding hips don’t want me to just make a cake and have it sitting looking at me every time I walk into the kitchen so I needed to have an opportunity to take it out of our house. I can’t for the life of me remember where I took this Lemon Victoria Sponge cake. I know there were kids involved and I know I had to apologize for having cut a slice to take photos and I then put it back again to take it with us. I don’t think any of my friends mind that one little bit!

The opportunity to make this Lemon Victoria Sponge Cake was also well timed as I needing to find a recipe that I could use the brand spanking new baking tools from JosephJoseph on – you know the ones I was talking about last week in the lemon curd recipe? Well the two newest products are the Fin bowl scraper and the Glaze – fillable pastry brush. That is why this regular lemon Victoria Sponge cake became a whopper of a beast. Cake +lemon curd + creme fraiche + lemon syrup glaze!

Yummy Lemon Victoria Sponge cake

The Fin is very easy to hold and manoeuvre around the inside of a bowl. As you can see from the photos above it leaves next to no cake mix once it’s been scraped around. This is one of those really handy bits of baking kit and in true JosephJoseph style it’s ergonomic and has a wide base so it will stand up on it’s own and not leave smears of cake mix all over your kitchen. zeboThe Glaze is going to be a very handy piece of kit for me. I add sugar syrup to all my Madeira cakes so this will make it a much cleaner and easier job. Glaze comes with two lids – one with lots of holes which is perfect for adding glazes and the other with one central hole which will make light work of egg washing pastry. The pastry brush simply fits over whichever lid you choose. The bottle is soft silicone so you can squeeze it to allow the contents to flow out to your desired speed.  The bottle is really tactile as it’s so soft. You just want to squidge it.

As you can see from the shots above I used it to glaze the top of the cake and then not content with the amount of sugar already in this cake I proceeded to dribble even more lemon glaze over the sides! To say this was a sweet and tangy cake would be an understatement.

I’ve been using this fab tool to glaze my cakes and I simply pour the warm glaze into the bottle and then leave it to cool down before adding the lid and brush. It’s so much easier than using a pastry brush and bowl as you don’t get those sticky, sugary drips all over the place. The last point to make about the Fin is that the whole unit is dishwasher safe. No brainer really.

Lemon Victoria Sponge Cake Recipe Lemon Victoria sponge cake recipe

? Print this cake recipe here 
lemon-curd

? Print this Lemon curd recipe here 

So, I hope you enjoy this zesty, lemony, tangy cake of deliciousness. I know we did!

EmmaMT x

Disclaimer: Thanks to JosephJoseph for providing me with the fab baking products in this post. They’re great. All thoughts, opinions and ramblings in this post are entirely my own

Lemon Drizzle cake with Flora Buttery

Lemon Drizzle cake with Flora ButteryLemon Drizzle cake recipe

When someone asks you if you’d like to do a sponsored post the chances are you’re going to say yes. When that post involves you baking- and lets face it, demolishing a Lemon drizzle cake in almost one sitting the answer is definitely a double yes!

Flora asked me to choose a recipe from their website  and I have to say I was surprised at just how many recipes there were (gazzillions!) From their selection the Lemon Drizzle cake was the one that I fancied eating most right at that very moment. But I had to wait for the weekend food shop to get my hands on a tub of the Flora Buttery (it’s available in all supermarkets). By the time I had a tub arrived I was craving chocolate so I gave the Flora buttery it’s first baking test run on the choc chip cookies from a few weeks ago. Normally a softer butter (or margarine) would make a really gooey-not-in-a-good-way cookie but these were delish. I’ve already made them again.

Lemon Drizzle cake recipe

Lemon Drizzle cake – everyone’s favorite.

When I used to work at Woman & Home magazine and we had a cake sale it was always the Lemon Drizzle and the banana cakes that sold out first. For that reason I though that it would be a good idea to make this Lemon Drizzle for when I was visiting a friend. It was the perfect balance of sweet and zingy. I baked the cake but I always worry I’m going to drown the cake in the lemon sugar syrup so I just brushed it on liberally when the cake came out of the oven. There’s something very satisfying about watching syrup seep into a cake. As the cake is hot it literally disappears in milliseconds. There was tons of syrup left which made me think I’d made the cake wrong. In hindsight I could have added a lot more syrup at this stage but it still tasted great without it. Really light and the texture of the cake was so soft and springy.

Lemon Drizzle cake recipe

After I had ‘taste tested’ the cake I decided that rather than waste the lemon sugar syrup I would brush most of what was left over on top of the cooled cake. Oh – my- goodness!!!! That’s when it all came together for me. So good. So zingy. So deeeelish! In fact the true test of whether a cake is good is when Tim comes into the office peers over my shoulder while I’m writing this post and says “Mmmm that looks good. Can you bake it again?” – I should note that as my official taste tester he is a bit rubbish. He has amazing will power and will eat just one slice of cake, whereas I will eat till it’s gone (that’s why Monday’s are so good. No kids, no Tim, just me and the freshly baked goods!) I only saved one slice of this for Tim before I headed off to my friends – obviously it was not enough!

My reply to Tim was ” I can make another lemon drizzle cake but I was planning on making muffins today” to which he replied “You can make those too!” Hello ever widening hips!

The Lemon Drizzle Cake recipe

Lemon Drizzle cake recipe

You can ? off this recipe here

Lemon Drizzle cake recipe

enjoy!

EmmaMT x

Disclaimer: Thank you to Flora for sponsoring this post. All thoughts and opinions and ramblings are my own 

Cake of America

Baking the USAMap of America cake

This is a cake I made over two years ago. It was huge as it was intended for a big 50th birthday party and it needed to feed all the guests. I delivered it into London on the day of the party and remember fretting the whole way there that it would break, move or something would fall off. It didn’t but I have since learnt never to deliver a cake without a box of cake decorating tools and an icing bag ready to ‘re-stick’ anything that falls off (legs on models springs to mind!) It’s also a good idea to pack out the boot of your car with cushions so the cake box can’t slide around.

Not so easy peasy lemon squeezy

This is the largest lemon cake I have ever made. The cake board was 26″ wide and the cake had to be baked in two goes as I didn’t have a tin large enough to do it in one go! In the end it worked out perfectly as all the parts of the map that jot out from the main body of land could be made from one cake and attached to a really large rectangular cake. I then used tons of buttercream to seamlessly blend all the cake parts without any separation lines showing.

Covering this cake in sugarpaste was really difficult. I hadn’t had all that much experience in getting it into awkward nooks and crannies and it was huge. In the end I just had to go for it and do my best.

 

Map of America cake

The birthday boy and his partner were off on a holiday to America to celebrate his 50th. I found out where they were going and what he was into so I could really personalise the cake. They planned to hire a car and as he liked music I found sheet music by some of his favorite artists and had mini versions printed onto sugar paper. I cut these out and placed them on very thin sugarpaste then positioned them on a rolling pin to dry out so they would look like they had flown out of the car on the road as they vroomed around. I also had the Las Vegas sign put onto sugarpaper too. I made the Golden Gate bridge in San Francisco, the Hollywood hills and sign and the Las Vegas sign along with the Cadillac and both men driving in the car and the road sign just had to say ’50’.

Map of America cake

I was really happy with this cake. Normally, I use a pre-coloured green sugarpaste  for grass but I softened the colours on this cake and I think it worked well. 

Life lessons with a cake

Whenever I make a cake I always get my girls to have a look before it’s delivered. It’s the official sign of approval as you know how honest kids are! I showed it to the 7-year-old Beau who asked “Why are there two men in the car?” I replied without even thinking  “Because it’s Cliff’s boyfriend’s birthday”  Then I realised what I had said and waited for the questions to come. “His boyfriend?” she asked. Now, I hadn’t really given explaining this topic much thought before. After all Beau was only 7 and Darcey 4 and we had only just covered the birds and the bees!  This was a question I wasn’t ready for so I just said. “Yep. His boyfriend. Some boys like boys, some girls like girls, everyone likes everyone”. “Oh” she said. “Like Kurt in Glee?” “Exactly”. I said. And that was that. Sometimes my girls really surprise me. She just got it. No more questions. I love that. 

EmmaMT

Peggy Porschen’s Lemon Limoncello Cake recipe

Peggy Porschen’s Lemon Limoncello Cake recipe

Peggy Porschen Lemon Limoncello cake

So, yesterday I reviewed Peggy Porschen’s latest cake book and today I am happy to share with you an extract from the book for this yummy and oh so pretty cake. I just know you guys are going to love it! Thanks to the publishers Quadrille for giving me permission.

Peggy Porschen
Peggy Porschen herself!

By the way I forgot to mention two things yesterday about the book that I really love.

No. 1 – The book is styled by my friend Vicky Sullivan who has styled all of Peggy’s books (I think?) She’s a stylist with amazing talent and a natural eye, expecially when it comes to cakes. She really captures the look and feel you want when you display a cake. It needs to look too good to cut and Vicky nails it every time!

No.2 – The book was photographed by Georgia Glynn Smith. I’ve never worked with Georgia but having seen her work in many, many books (and having been told that she’s reeeaaallly lovely by people who have worked with her) I really want to. I’m sure one day our paths will cross. You never know, maybe I’ll have a book of my own to shoot one day!

Anyway, on with the cake…

LEMON LIMONCELLO CAKE

THIS IS A VERY LOVELY CAKE – LIGHT, MOIST AND FULL OF FLAVOUR. A SCATTERING OF CUTE SUGAR DAISIES COMPLEMENTS THE REFRESHING PALE LEMON BUTTERCREAM ICING.

Makes one 15cm (6in) round cake, serving 8–12 slices

Ingredients

For the decoration

  • 150g white sugar florist paste
  • Small amount of white vegetable fat
  • Green and yellow paste food colour
  • Small amount of royal icing

For the sponge

  • 200g unsalted butter, softened
  • 200g caster sugar
  • Pinch of salt
  • Finely grated zest of 2 unwaxed lemons
  • 4 medium eggs
  • 200g self-raising flour

For the sugar syrup

  • 150ml freshly squeezed lemon juice
  • 150g caster sugar
  • 50ml Limoncello liqueur

For the buttercream filling

  • 80g unsalted butter
  • 80g icing sugar, sifted
  • Pinch of salt
  • 40g Peggy’s Lemon Limoncello Jelly or any other good-quality lemon jelly or lemon
  • curd

Equipment

Basic baking kit
Three 15cm (6in) round sandwich tins
Cake leveller or large serrated knife
Non-slip turntable
Flat disc to place on top of the turntable
(I (Peggy) use the loose base of a 30cm (12in) springform cake tin)
15cm (6in) round cake card
Metal side scraper

Make the simple daisies and leaves decoration at least one day ahead of assembling and serving. Bake the sponges one
day ahead of serving. Make the sugar syrup whilst baking the sponges. Prepare the filling and assemble and decorate the cake on the day of serving.

To make the decoration

Mix two thirds of the sugar florist paste with a small amount of white vegetable fat. Mix the remaining third with the green paste food colour to a pale green shade. Mix the royal icing with the yellow paste food colour to a pale lemon shade. Using a daisy plunge cutter, leaf cutter and veiner,
make approximately 12 simple sugar daisies and small leaves. Leave to set in a cool dry place.

Preheat the oven to 175°C/gas mark 4.Prepare the sandwich tins by greasing and lining them with greaseproof paper.

To make the sponge

Place the butter, sugar, salt and lemon zest into a mixing bowl and cream together until pale and fluffy. Beat the eggs lightly in another bowl and slowly add to the butter mixture while whisking quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of the flour. This will rebind the batter. Once all the egg has been added and combined with the butter mixture, sift in the flour and stir until the batter is just combined. This will ensure the sponges stay light and fluffy.

Divide the batter evenly between the sandwich tins. If you find it difficult to measure by eye, use your kitchen scales to weigh out the amount of sponge mixture for each tin.

Bake for 15–20 minutes, depending on your oven. If you are using deeper cake tins, the sponges will take longer to cook. The sponges are cooked when the sides are beginning to shrink away from the edges of the tins and the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or wooden skewer into the centre of each sponge; it should come out clean.

To make the sugar syrup

While the sponges are baking, prepare the sugar syrup for soaking. Place the lemon juice and caster sugar in a saucepan and bring to the boil. Simmer until all the sugar crystals have dissolved. Set aside to cool down slightly and then add the Limoncello liqueur.

Once the sponges are baked, let them rest for about 10 minutes outside of the oven. Using a pastry brush, soak the tops of the sponges with syrup while they are still warm; this 
allows the syrup to be absorbed faster.

Once just warm, run a knife all the way round the sides of the tins, remove the sponges from the tins and leave to cool completely on a wire cooling rack. Once cool, wrap the sponges in cling film and then rest them overnight at room temperature. This will ensure that all the moisture is sealed in and the sponges firm up to the perfect texture for trimming and layering. When trimmed too soon after baking, the sponges tend to crumble and may even break into pieces.

To make the buttercream filling

Place the butter, icing sugar and salt into a mixing bowl and cream together until very pale and fluffy. Add the lemon jelly to the mixture and stir through until combined and smooth.

To assemble the cake

Trim and sandwich together the three sponge layers using one-third of the buttercream filling and the limoncello syrup for soaking. With the remaining buttercream filling, cover or mask the top and sides of the cake.

To decorate

Arrange the sugar daisies and leaves around the circumference of the cake top andstick them down with a dab of buttercream.

Serve the cake at room temperature. This cake is best enjoyed within 3 days of baking, but it can last for up to 1 week

Tip

Decorations made from sugar can attract moisture and may collapse when exposed to 
humid conditions. Therefore, do not store the cake in the fridge once decorate if it is not being eaten on the same day.

Peggy Porschen Lemon Limoncello cake

BOUTIQUE BAKING by PEGGY PORSCHEN, published by Quadrille (£20, hardback)

Photos ©GEORGIA GLYNN SMITH

Peggy Porschen  Boutique Baking

Mary Berry’s Lemon Drizzle traybake recipe

Following on from my post from yesterday, the publishers at BBC Books have very kindly given me permission to share with you Mary Berry’s Lemon Drizzle traybake recipe, as taken from her book Mary Berry’s baking bible.

Mary Berry's Lemon traybake

I made this cake for the first time a couple of weeks ago. Until then I had only really made flapjacks and brownies as a tray bake. I really wasn’t expecting the result to be so light and fluffy. I have to say it was totally delicious.

In Mary’s recipe she makes it as a Lemon Drizzle cake with a crunchy topping, but Tim requested a lemon glaze on top so I’ve added my little twist at the end. Don’t worry, I’ll give you Mary’s way too!

The Ingredients

225g softened butter

225g caster sugar

275g self raising flour

2 level teaspoons baking powder

4 large eggs

4 tablespoons milk

Finley grated rind of 2 lemons

The crunchy topping

175g granulated sugar

Juice of 2 lemons

The lemon glaze topping

200g icing sugar

Juice of 1 lemon

How to make the cake

Line the tray

Pre-heat the oven to 160ºC/ Fan 140ºC / Gas 3. Grease a 30 x 23cm traybake tin then line with baking parchment.

The ingredients

Measure all the ingredients for the traybake

put it all in the bowl

Place it all in a bowl and beat until well blended.

Darcey helping

Let Darcey help!

Mix it all upIt should look like this.

Fill the tin

Turn the mixture in to the prepared tin and level the top with a spatula.

Hot hot hot!

Bake in the pre heated oven for 35-40 minutes or until the cake has shrunk away from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin for a few minutes then turn out, carefully peel off the parchment and finish cooling on a wire rack.

In Mary’s recipe she adds a crunchy topping. 

Place the wire rack over a tray to catch any drips of the topping. To make the crunchy topping, mix the granulated sugar and lemon juice in a small bowl to give a runny consistency. Spoon this mixture evenly over the tray bake while it is still a little warm. Cut into 30 squares when cold.

Pour the lemon icing

I added a lemon glaze instead.

Mix up 200g icing sugar with the juice of one lemon so that it is quite runny. Set aside 30g of icing and mix with some yellow food colour. Pour the white icing over the whole cake. I like it to dribble over the sides! While the icing is still wet I added the yellow lines of icing.

Lining up to taste

Before the cake was even cold the whole gang descended on the cake! Tim loved it. The girls weren’t so impressed with the lemon icing! That just meant there was more for me and Tim.

enjoy!

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