Hello everyone, The other day I decided to do a little bit of Easter baking and was inspired as always by Peggy Porschen Cakes. I decided to make a four layer lemon cake as when I took a trip to Peggy's, I had the nicest lemon cake with pink icing so wanted to try and re create this at home. The recipe/ method Is the creaming method which I find always makes a really light and fluffy cake. It was so simple to make and tastes so good so I thought I would share with you the recipe and how I made it, I hope you enjoy...
Ingredients
4 Eggs
250g Butter
250g Caster Sugar
250g Self Raising Flour
1 Lemon
For The Icing
Icing Sugar
Butter
Lemon Juice
For the Decoration
Easter sugar decorations
'Mini' mini eggs
Piping Bag
Method
- Preheat the oven to Gas mark 6/ 200c .Begin by adding the butter and sugar into a mixing bowl and beat with a wooden spoon, or electric mixer, until the mixture is creamy and lighter in colour.
- Next, add your eggs one by one to ensure the mixture does not curdle. However, it doesn't matter if the mixture does curdle, you can just add a little flour to prevent this.
- Now sift the flour into the mixture and fold the flour in until it is all combined.
- Next, add the rind of one lemon, and squeeze half of a lemon into the mixture and give it a little stir.
- Pop the mixture evenly into 4 circular lined tins and then pop into the oven for 20 minutes.
For the Icing/ Decoration
- Add around a tablespoon of butter to a bowl and using an electric mixer, mix the butter until light and fluffy.
- Add as much icing sugar needed until you get a light, fluffy whipped cream texture. Add a couple of drops of pink food colouring to create the light pink colour.
- Once the cake has finished baking in the oven, take them out of the tins and then onto a cooling rack until they are cool.
- Now its time for decorating! Place one cake onto a cake board and add a little butter cream and do this for all 4 cakes.
- Now take some more butter cream and spread this around the outside of the cake to cover all of the cake.
- Add another layer until the cake is covered and you can not see any cake peeping through.
- I then added the butter cream on the top.
- After this, I took a piping bag with a star nozzle and added the remaining butter cream to this and piped 7 stars around the perimeter of the cake and placed a little sugar bunny up against the icing.
- I then added a little more icing to stick the mini mini eggs to and placed these all around the chicks and bunnies and then you are done.

I really hope you enjoy my baking posts, see you next time! xx
Oh wow this looks delicious
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thankyou lovely xx
DeleteOh my gosh this cake looks amazing! I love how the star nozzle adds that extra touch to the cake
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thankyou so much xxxx
DeleteThis looks amazing!
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DeleteReally nice post! I like very much. You doing great job. Keep it up.
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DeleteThis looks amazing!! This year I'm making little fairy cakes with mini eggs on and creme eggs inside :)
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DeleteWow, this looks absolutely delicious. I am going to have to do some baking!
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bless you thankyou lovely xx
DeleteOh wow this cake looks amazing!!
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