FROSTED COURGETTE & LEMON CAKE
This luscious cake is lemony and light, with an extra citrus kick from the lemon syrup drizzle
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h
Yield Cuts into 12 slices
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm sandwich tins and line the bases with baking parchment. Zest 2 lemons, then squeeze their juice into a separate bowl. Put 200g butter, the caster sugar, eggs, courgettes, poppy seeds, vanilla and lemon zest into a mixing bowl. Beat to a creamy batter. Stir in 1 tbsp lemon juice, the flours, baking powder and ¼ tsp salt. Spoon the mix into the tins, then bake for 25 mins or until risen, golden and springy in the middle.
- Make a drizzle by mixing another tbsp lemon juice with 25g icing sugar. Put the remaining icing sugar and butter into a bowl, add the soft cheese, remaining lemon juice (about 2 tbsp) and grate in the final lemon's zest. Beat to make a creamy, smooth frosting.
- When the cakes are ready, cool for 15 mins in their tins, then turn onto a cooling rack. Prick several times with a cocktail stick, spoon over the drizzle and cool completely. Can be frozen at this stage for up to 1 month. Put one cake onto a serving plate and spread with just under half the frosting. Spread over the lemon curd, if using. Top with the second cake, spread the remaining frosting over the top and sprinkle with poppy seeds.
Nutrition Facts : Calories 375 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.68 milligram of sodium
LEMON FROSTED LEMON CAKE
Make and share this Lemon Frosted Lemon Cake recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Butter, a 9 inch springform pan and then line the bottom of the pan with parchment paper. Set aside.
- Cream the butter and sugar until light and fluffy and pale in color.
- Add the eggs, one at a time, mixing well after each addition.
- Beat in the vanilla extract and lemon zest.
- Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice.
- Mix only until incorporated.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Place on a wire rack to cool, then gently remove the sides of the pan.
- For the icing, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice. Frost the top of the cake, allowing the icing to drip down the sides.
- Let the icing set before covering.
Nutrition Facts : Calories 342.6, Fat 17.2, SaturatedFat 10.3, Cholesterol 111.2, Sodium 241.9, Carbohydrate 43.5, Fiber 0.6, Sugar 26.9, Protein 4.4
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