We've had sunshine and blues skies all weekend and its been very welcome!
So I thought why not celebrate with a bright pink lemon cake!
Decorated with multicoloured sprinkles and ombre buttercream, this will definitely bring a smile to anyone's face.
It is lemon but doesn't actually have lemonade in it, strangely though it tastes like lemonade!
Ingredients:
For the cake-
- 200g unsalted butter
- 250g caster sugar
- 4 eggs, beaten
- 200ml lemon juice
- 2 tsp pink food colouring
- 350g self raising flour
- zest of 2 lemons
For the buttercream-
- 400g unsalted butter
- 550g icing sugar
- 3 tsp lemon juice
- pink food colouring
Preheat your oven to 180c and grease and line two sandwich tins with baking paper.
In a large bowl beat together the butter and sugar until light and fluffy.
Slowly beat in the eggs and lemon juice until incorporated. Then add in your pink food colouring until a vivid pink colour (may need more or less then I used.)
Sift over the flour and add the lemon zests. Fold in gently to combine.
Divide between the sandwich tins and bake for 20-25 minutes until a toothpick inserted comes out clean.
Leave to cool completely on a cooling rack before decorating.
To make the buttercream, beat the butter until pale in colour then add the icing sugar and lemon juice until a thick but spreadable consistency.
Divide into two bowls and add pink food colouring too each, so you have two shades of pink.
To decorate, sandwich each cake together with a bit of buttercream.
For the outside, start at the bottom of the cake and spread around the sides with the darker buttercream.
Then cover the top with the lighter buttercream and blend into the sides.
Top with sprinkles.
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