Want to bring a splash of fresh citrus into your baking? Charlotte’s Lively KitchenLemon Cake is the key. It’s a light, moist lemon sponge that everyone loves. Perfect for any event, from afternoon tea to big birthdays, it’s a hit.
What makes this lemon cake special is that you can bake it in various shapes. This lets you tailor it for different occasions. Making a birthday cake? Go all out with fondant for a lemony masterpiece!
Then, there’s the amazing lemon buttercream. Charlotte gives you a choice – use real lemons for a tangy twist, or lemon extract for a more subtle flavor. Either way, your taste buds will jump for joy.
Worried about baking it just right? Charlotte’s got your back. She provides useful tips and answers to make sure your lemon cake is a success. Ready to start your lemon cake adventure in Charlotte’s lively kitchen?
So, let’s get into making this incredible lemon cake. We’ll explore the secrets to a dessert that impresses everyone. Get ready for your guests to ask for more!
Creating a tasty lemon cake starts with picking the right ingredients. You’ll need these:
2 cups of self-raising flour
1 teaspoon of baking powder
4 large eggs
1 cup of soft margarine or butter
1.5 cups of caster sugar
Zest of 2 fresh lemons
1/4 cup of milk
With your ingredients in place, it’s time to prepare. Here’s what to do:
First, preheat your oven to 350°F (180°C) and cover your baking tins with parchment paper.
Next, in a big bowl, sift together the self-raising flour and baking powder.
Then, mix in the eggs, margarine or butter, caster sugar, lemon zest, and milk.
Use an electric mixer or a whisk to fully blend the ingredients. The batter should look smooth and creamy.
Now, evenly divide and pour the batter into your tins.
Bake them in the preheated oven. It should take 30-35 minutes until a skewer comes out clean when inserted.
After baking, cool the cakes fully before adding any decorations.
The joy of making lemon cake starts with the batter. Mixing in fresh lemon zest brings a wonderful smell. Adding butter keeps it moist. Self-raising flour and baking powder make it light and fluffy.
After the cake cools, we’ll move on to decorating in the next part. But first, let’s get inspired by Charlotte’s Lively Kitchen and their amazing lemon cake.
Decorating and Serving
After your cakes cool, get ready to decorate the lemon cake. Its bright yellow color and zesty taste are perfect for creative designs. Charlotte recommends starting by layering the cake. Add rich lemon buttercream between each layer. This buttercream enhances the cake’s citrus flavor. Use a flat knife to smooth the buttercream over the top.
For a stunning look, try a swirl design. A turntable makes this step easier. With a small knife, swirl the buttercream in circles. This step will impress your guests.
To add elegance, pipe buttercream swirls around the cake’s edge. Use a star-shaped nozzle to do this. It makes the cake not only beautiful but also more flavorful.
Finally, top the cake with slices of fresh lemon. It adds a bright color and more citrus taste to the dessert.
Now the cake is ready to serve. It makes a great centerpiece or can be cut into slices for a tea party. Serve with tea or lemonade to highlight the cake’s citrus notes.
You can make more than just a cake with this recipe. Try making lemon cupcakes or a big layered cake with lemon curd inside. Be creative and surprise your guests with a lemony treat.
This lemon cake suits many diets. It’s vegetarian and free of common allergens like nuts, peanuts, and soy. This makes it a safe dessert for most people.
Lemon Cake Serving Suggestions
Serving Ideas
Description
Tea Party Delight
Slice the lemon cake into dainty servings and serve on a tiered cake stand for an elegant touch. Pair with a selection of teas for a delightful afternoon tea experience.
Cake Sale Winner
Wrap individual slices of lemon cake in decorative packaging and sell them at bake sales or community events. The vibrant lemon flavor is sure to attract customers.
Celebration Centerpiece
Stack multiple layers of the lemon cake to create an impressive centerpiece for birthdays, anniversaries, or other special occasions. Decorate with fresh flowers or personalized cake toppers to add a personalized touch.
Customized Cupcakes
Transform the lemon cake recipe into delightful lemon cupcakes. Decorate with piped buttercream, lemon zest, or even candied lemon peel for a bite-sized treat that’s perfect for parties or individual servings.
Conclusion
Charlotte’s Lively Kitchen Lemon Cake is full of flavor and can be used in many ways. It brings a fresh lemon taste and a moist feel. Perfect for any time, it comes with clear steps and tips for a good outcome. You can make it fit any size or shape, which is great for everyone. Whether you bake a lot or just starting, you’ll love making this lemon cake at home.
This lemon cake is both sweet and refreshing. Go on, try Charlotte’s lively kitchen lemon cake for a treat you won’t forget!
FAQ
What size of baking tin can I use for this lemon cake?
You can use any round, square, or rectangular tin for this recipe.
Can I cover this lemon cake with fondant?
Yes, it’s perfect for fondant decorations, a great choice for parties.
What options do I have for the lemon buttercream?
You can choose between two types of lemon buttercream. One is from fresh lemons, the other from lemon extract.
What are the ingredients needed to make this lemon cake?
You’ll need self-raising flour, baking powder, eggs, butter, sugar, lemon zest, and milk.
How long should I bake the lemon cake?
Bake it for 30-35 minutes. Make sure it’s done by checking with a skewer.
How should I decorate the lemon cake?
First, stack with lemon buttercream. Then, spread it smooth. After, add a swirl and some lemon slice garnish.
Can I make variations of this lemon cake?
Yes, you can like lemon cupcakes. Or try a lemon cake with a secret lemon curd inside.
Is this lemon cake suitable for freezing?
Yes, you can freeze this cake.
Are there any dietary restrictions for this lemon cake?
This lemon cake is vegetarian. It’s also free from tree nuts, peanuts, sesame, soy, and sulphites.
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