Lemon Velvet Cake

Lemon Velvet Cake

 This is a beautifully simple recipe that creates a pillowy soft sponge with a wonderfully subtle lemon flavour.

 

Ingredients

Caster Sugar

Flour

Bi-Carbonate of Soda

Eggs

Unsalted Butter

Buttermilk

Lemon Zest

Lemon Juice

300g

 320g

6g

110g

120g

240g

3 Lemons

15 ml

 Method

1.     Line the base of the cake tins and preheat the oven to 180c

2.     Weigh out and sieve together the dry ingredients

3.     Weigh out the wet ingredients  and zest the lemons into the bowl

4.     Weigh out the eggs

5.     Add the butter and sugar to the stand mixer and cream together

6.     Gradually add the eggs

7.     Add the dry and wet ingredients in alternate scoops

8.     Mix until smooth

9.     Weigh the mix out evenly between the tins

10. Place in the oven and bake for 25 mins

11. Check if the sponge bounces back, if not give it another 2 mins.

12. Bring out to cool and after 10 mins put on a cooling rack

Layer it up with lashings of elderflower curd and buttercream and try not to eat it all at once.