Happy Mother’s Day!
Thinking of all our mums who we can’t be with today but are always in our hearts.
5oz self-raising flour
5oz soft butter
5 oz caster sugar
1 tsp vanilla extract
3 medium eggs
1 lemon washed
6 oz soft butter
6 oz icing sugar
zest of 1 lemon
lemon juice to taste
Raspberry Jam for the filling (optional)
Sugar syrup ( optional )
150 ml water
150g caster sugar
What you’ll need
2 x 6” sandwich tins, buttered and lined.
- Preheat oven 180C conventional or 160C fan
- Using a food mixer with the paddle attachment, beat the butter and sugar together until pale and fluffy.
- Add the salt and vanilla.
- Then begin adding the eggs (break each egg into a little bowl first) one at a time and beat until each egg is incorporated before adding the next.
- If the mixture starts to curdle, beat in a little of the flour.
- Sift in the flour and fold in using a large metal spoon.
- Divide between the cake tins. Make a little dip in the centre.
- Place in the oven and bake for 25 – 30 minutes.
- Do not open the oven for at least 20 minutes or you risk the cake sinking.
- When golden and springy to the touch the cake is cooked, cool on a wire rack, remove from the tins by running a knife round the edge and turning out, while still warm.
- To make the sugar syrup, heat the sugar and water in a small pan until the sugar is dissolved and bring to the boil. Then cool a little and add lemon juice to taste.
- Brush the base of the cakes with the sugar syrup mixture.
For the icing
- Put the butter, icing sugar and lemon zest in a mixer (use the paddle attachment), or use an electric whisk and beat until pale and fluffy, add a little lemon juice and beat again until smooth. Add the lemon juice to taste. Approximately ½ lemon
- When the cake is cold cut each in half sandwich together with the buttercream icing (adding a layer of raspberry jam if desired) and put a thin layer of icing on the top and sides.
- For 2 x 8” tins use an 8oz cake mix and 8oz buttercream mix.