FULL SIZE CAKE ALERT!!! It seems like months since we've got to make any proper cakes at C&D... Oh wait - it is months since we've got to make any full size cakes at C&D! But never fear - Sally's back with a PROPER CAKE for you guys. And cakes don't come much more proper than this: A delicious fresh lemon sponge, lemon curd, lemon buttercream and TOASTED Swiss Meringue icing! If you're pushed for time you can always just stick with the sponge and buttercream and you've still got yourself a banging lemon cake, but I'd recommend giving the full cake a go if you can! As always, let us know how you get on, and don't forget to tag me (@cupcakejemma) and Sally (@sallydells) on Instagram so we can see your bakes, and use the hashtag #cupcakejemma so we can see what you've been up to!
INGREDIENTS:
For the Lemon Sponge:
For the size I made (4 x 9" tins)
625g Butter
625g Caster Sugar
625g Self Raising Flour
10 eggs
8 tbsp lemon juice
The Zest of 8 Lemons
For a smaller cake (4 x 6" tins)
375g Butter
375g Caster Sugar
375g Self Raising Flour
6 eggs
6 tbsp lemon juice
The Zest of 6 Lemons
For the Lemon Curd:
Zest of 1 Lemon
65g Caster Sugar
65ml Lemon Juice
3 Egg Yolks
1 Whole Egg
50g Cold Chopped Butter
For the Lemon Buttercream
Filling only:
200g Butter
320g Icing Sugar
3-4 tbsp lemon juice
Whole cake (filling and coating):
400g Butter
640g Icing Sugar
6-8 tbsp lemon juice
For the Swiss Meringue Icing:
3 Egg Whites
225g Caster Sugar
--------------------
KITS AND MERCH!: cupcakejemma.com
SUBSCRIBE FOR WEEKLY VIDS: / cupcakejemma
MORE CAKE: www.crumbsanddo...
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
SALLY: @sallydells