Vanilla cake with lemon buttercream
Ingredients
Cooking Instructions
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1
Cake: mix the sugar with the softened butter until creamy and pale (We used dairy free butter in this cake).
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2
Next add the eggs and continue to mix until light and fluffy. Don't worry if it curdles, add a little bit of flour. Just stick with it, it will come back together.
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3
Then add the sifted flour, you're going to need to do this a little bit at a time or there will be flour everywhere.
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4
Once mixed thoroughly so there are no lumps of flour and you have lots of air bubbles
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5
Pour gently into a 12in cake tin, we used a square one and spread it gently to the corners using a palette knife.
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6
Bake at 140°c for 2 hours in a fan oven, 2 and a half hours in a conventional oven.
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7
Filling: mix the butter and the icing sugar in a bowl until very pale and fluffy, this may take several time. (Again we used dairy free butter)
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8
Add the lemon flavouring to taste.
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9
When the cake is cooked turn it out onto a cooling rack to cool.
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10
Once cooled you can cut the cake in half and fill it.
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