Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Lemon Sponge Birthday Cake August 2, 2013

Birthday

A Gerbera flowering birthday cake for my daughter in law. Happy birthday Beth!

 

Ingredients for the cake

 

175g butter, room temperature

175g caster sugar

3 eggs

175g self raising flour

pinch of salt

zest of 1 lemon

3 Tbsp lemon curd

 

To decorate

lemon buttercream

500g white ready to rool fondant

small amount of red, yellow & green fondant, to make the flowers and leaves

 

Method

 

Preheat the oven to 180C/gas 4.

Grease and line with baking parchment paper, two sponge tins.

Cream the butter and sugar together until pale, light and fluffy.

Add the egg, one at a time, beating after each addition.

Sift in the flour and salt, and beat again.

Add the lemon zest and fold in.

Divide the mixture between the tins and smooth over with a spatula.

Bake for 25 – 30 minutes until well risen, golden brown and begining to shrink from the sides of the tin.

Allow to stand for 5 minutes then place on a wire rack to cool completely.

Once cold, spread one cake with lemon curd, the other with half of the lemon buttercream and sandwich together.

Crumbcoat the whole cake with the rest of the lemon buttercream and place in the fridge for an hour.

Roll out the white fondant and cover the cake, smoothing over as you go.

Using flower cutters, cut out flowers from the red and yellow fondant, leaves from the green fondant, attach these to the cake with a tiny dab of water.

Prefferably keep the cake under a food net or cardboard cake box rather than a plastic container.

 

Lemon buttercream

 

110g butter, room temperature

2 Tbsp fresh lemon juice

2 tsp lemon zest

500g icing sugar, sifted

 

Method

 

Beat the butter, lemon juice, lemon zest and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until smooth and creamy.

 

 

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Lemon Curd Cupcakes September 9, 2012

 

These are lovely, sweet and tangy at the same time.

 

Ingredients for the cupcakes

 

110g/4 oz butter

125g/4 1/2 oz sugar

1/2 tsp vanilla extract

2 eggs

zest of 1 lemon

175g/6 oz plain flour

2 tsp baking powder

100ml/3 1/2 oz plain or vanilla yoghurt

 

For the frosting

110g/4 oz butter

250g/9oz icing sugar

100g/3 1/2 oz lemon curd

 

To decorate

4 Tbsp lemon curd

 

Method

 

Preheat the oven to 180C/gas mark 4. Line a 12 hole muffin tin with paper cases. Beat the butter and sugar until light and fluffy. Beat in the eggs, lemon zest and vanilla.

Sift in the flour and baking powder, then gently fold into the mixture along with the yoghurt until well combined.

Divide the mixture between the paper cases and bake for 20-25 minutes until springy to the touch. Cool in the tin for 5 minutes before placing on a wire rack to cool completely.

Beat the butter in a bowl until soft. Sift in the icing sugar and beat until smooth and creamy. Beat in the lemon curd until well blended. Spoon the frosting into a piping bag fitted with a plain nozzle, then pipe the frosting in swirls on top of the cakes. Place a small amount of lemon curd on top of the frosting to finish.

 

 

Lemon and White Chocolate Cupcakes June 26, 2012

Makes 12 – 18

 

Ingredients, for the cupcakes

 

120g butter, room temperature

150g caster sugar

grated zest of 1 lemon

2 large eggs, room temperature

200g self-raising flour

1 tsp baking powder

125ml milk

50g white chocolate chips

 

For the white buttercream

 

120g butter, softened

200g  icing sugar, sifted

50g white chocolate, melted and cooled

 

To decorate

 

50g white chocolate chips

grated lemon zest (optional)

 

Method

 

Preheat oven to 180C/gas mark 4. Line a cupcake tin with cupcake cases. Sift the flour and baking powder together and set aside.

Cream the butter and sugar together until light and fluffy. Add the lemon zest and the eggs one at a time, beating well after each addition. Mix in half the flour, then half the milk. Repeat with the remaining flour and milk. Finally stir in the white chocolate chips.

Spoon the mixture into the cases and bake for 18 minutes. Place on a wire rack to cool completely.

To make the buttercream, cream the butter in a bowl and gradually add the icing sugar until smooth and creamy. Add the cooled, melted chocolate and continue creaming until fully combined. Pipe the buttercream onto the cakes and garnish with the white chocolate chips.

 

Lemon Cupcakes March 15, 2012

These fresh lemon cupcakes are always popular. Make sure you use really plump juicy lemons for maximum zing!

 

Ingredients

 

110g butter, at room temperature

225g caster sugar

2 large eggs

150g self-raising flour, sifted

125g plain flour, sifted

90ml milk, at room temperature

2 Tbsp freshly squeezed lemon juice

1 Tbsp sour cream

Grated zest of 1 lemon (you need 2 tsp)

 

 

Method

 

Preheat the oven to 180C/350F/gas mark 4

In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth.

Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a separate bowl and combine the milk, lemon juice and sour cream in a jug.

Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk mixture and beat again. Repeat these steps until all the flour and milk have been added, incorporating the lemon zest with the last third of flour.

Don’t worry if the mixture starts to curdle: simply add another spoonful of plain flour and beat well.

Spoon the mixture into cupcake cases, filling them to about two-thirds full.

Bake for about 25 minutes until slightly raised and golden brown.

Remove from the oven and leave in the tins for about 10 minutes before placing on a wire rack to cool completely.

 

For the Buttercream Icing

 

110g butter

2 Tbsp freshly squeezed lemon juice

Grated zest of 1 lemon (you need 2 tsp)

500g icing sugar, sifted

 

Method

 

In a large mixing bowl beat the butter, lemon juice, lemon zest and half the icing sugar until smooth – this can take several minutes with an electric hand mixer.

Gradually add the remainder of the icing sugar and beat again until smooth and creamy.

 

Lemon Meringue Dessert December 27, 2011

Filed under: Christmas,Double Cream,Icing Sugar,Lemon Curd,Lemons,Meringue — dogsmum @ 3:31 pm

This is a very light, very lemony dessert and was a lovely alternative to Christmas Pudding.

 

Ingredients

 

175g/6 oz icing sugar

Zest and juice of 2 lemons

300ml carton double cream

90g/3 0z meringue nests or shells, roughly crushed

half of a 300g jar lemon curd

Either a fluted edge pie dish or loaf tin, lined with cling film

 

Method

 

Tip icing sugar into a bowl, add the lemon zest and juice and stir until the sugar has dissolved.

Add the cream to the bowl and whisk until the mixture forms soft peaks.

Fold in the meringue.

Add the lemon curd and mix in gently.

Pour into prepared tin, then cover with cling film and freeze for at least 12 hours, or until solid.

To serve, remove tin from freezer, remove cling film from the top, upturn onto a serving plate and peel away the cling film.

You should be able to slice this straight from this freezer.

It will keep in the freezer for up to 3 months so is ideal as a ‘make ahead dessert’.

 

 
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