Lemon and mixed berry Easter cake
It's always nice to make a special cake for Easter. Whether it's for after lunch or a late afternoon tea with friends, what better excuse to gather together and share a slice of this lemon cake? The sponge is light and fluffy and is made by adding olive oil instead of butter which gives it a cloud-like texture. In the centre is sharp lemon curd and mixed berry jam, while the icing is a buttercream with a couple of tablespoons of the lemon curd added. I used very little buttercream on this cake as for me it can get a bit much, so it's really just on the top and then a light smear around the edge. Decorate with edible flowers, berries and chocolate eggs.
- ½ cup (120ml) milk
- ½ cup (120ml) lemon juice
- zest of 1 lemon
- 1½ cup (300g) sugar
- 1 cup (240ml) olive oil
- 3 large eggs
- 2 cups (240g) plain flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1. Pre-heat the oven to 180˚C.
- 2. Grease and line two round tins (approx. 9x9 inch).
- 3. In a jug combine milk, lemon juice and lemon zest.
- 4. In a large mixing bowl beat the eggs and sugar, for 3 mins until light then pour in the olive oil and whisk again for 3 mins until combined and emulsified.
- 5. In a separate bowl combine the flour, baking powder and baking soda.
- 6. Fold in 1/3 the dry ingredients and 1/3 lemon juice and milk repeat until all combined.
- 7. Scrape the mixture into the prepared tins.
- 8. Bake in the oven for 30- 35 minutes or until a skewer inserted into the middle comes out clean.
- 9. Remove from the oven and allow to cool. Then carefully remove the cake from the tin and place on a wire rack to cool completely.
- 6 tbsp Considered mixed berry and lavender jam
- Remaining Considered lemon curd
- 2 cups (250g) icing sugar
- 4½ ozs (125g) very soft butter
- 3 tbsp Considered lemon curd
- 1. Place the butter, 1 cup of sugar and 1 tbsp of lemon curd into a large bowl.
- 2. Beat until smooth.
- 3. Add the remaining sugar and lemon curd and beat again until smooth.
- 4. Place one of the sponges on a plate and smooth over the jam and the remaining lemon curd.
- 5. Place the second sponge on top. Smooth the icing all over the cake using a palette knife (I decided to do a semi naked finish).
- 6. Decorate with edible flowers*, fruit, chocolate eggs - I used primroses, blueberries, raspberries, pistachios, mint and chocolate eggs.
If you are using fresh flowers serve your cake immediately.
*Please make sure the flowers have not been sprayed with any chemicals.
Let me know if you make this and how you get on #consideredbyhj
Considered by Helen James is available at selected stores
Products used: Ludlow Dinner Plate3541118 Ludlow Side Plate3540142