Beautiful lemon party cake recipe to make for the queen’s platinum jubilee street party

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The Queen’s Platinum Jubilee celebrations take place from June 2-4 and there’s no better time to cook up a traditional British treat. Many of us will head out or throw a street party to mark the monarch’s 50 years on the throne.

If you’re tasked with baking a cake, you can’t go wrong with a classic lemon sponge. Light and fluffy, citrus cake is one of Britain’s most popular and beloved traditional cakes.

baker instagram @cakeontherun shared the recipe for her Lemon Jubilee Celebration Cake and it’s a real crowd pleaser. Frosted in tangy buttercream and decorated with sprinkles, it not only looks the part, it tastes tangy and divine.

READ MORE: Simple chocolate brownie recipe

The simple instructions are listed below, but you can also follow the easy recipe in the video. If you need more culinary inspiration ahead of the bank holiday weekend, why not try some of @cakeontherunis other good recipes.

Whether it’s a quick Victoria sandwich, delicate mini scones or a cheat on the official Platinum Jubilee pudding, check out the recipes here.



Lemon Jubilee Celebration Cake

Lemon Jubilee Celebration Cake Recipe (Serves 8)

Ingredients

  • 250g self-rising flour
  • 250g margarine
  • 250g caster sugar
  • 4 medium eggs
  • 1 tablespoon baking powder
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon extract
  • 4 tablespoons lemon curd

For the buttercream:

  • 500g powdered icing sugar
  • 2 heaped tablespoons of margarine
  • Lemon juice splash
  • 1 tablespoon lemon extract

Method

1. Preheat your oven to 180C/ 350F/gas mark 4.

2. Using a stand mixer, cream the margarine and sugar together.

3. Then sift flour and baking powder, add beaten eggs, lemon juice and extract.

4. Blend until smooth, creamy and combined.

5. Line two 8-inch baking pans with parchment paper and evenly distribute the mixture between them.

6. Bake for 25-30 minutes. Check after 15 minutes, if the sponges are getting very golden brown, cover with foil and cook for the remaining 10-15 minutes. Check that the cakes are cooked by inserting a knife in the middle of each one. If it comes out clean, it’s cooked, if not, put it back in the oven for a few minutes until it’s completely cooked.

7. Remove cakes from each pan and cool on wire rack.

8. Level one of the sponges with a sharp knife. Cover with foil and freeze overnight.

9. While it is frozen, spread the lemon cream on a sponge.

10. For the buttercream, blend the ingredients for three minutes until super smooth and creamy. Spread a layer on top of the curd then add the sponge on top. Smother remaining frosting on top tier and sides. It is much easier to glaze when the sponge is frozen. Decorate with sprinkles.



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