White Chocolate & Lemon Cake

Ingredients

Lemon Cakes
  • 7oz-200g baking margarine
  • 7oz-200g self-raising flour (sifted)
  • 4 medium eggs (free-range)
  • 14oz-400g golden caster sugar
  • Zest of 1 lemon
  • Juice of 4 lemons
  • 3.5oz-100g ground almonds
Filling/Topping
  • split the buttercream into equal halves, ½ for filling, ½ for topping***
  • 7oz-200g white chocolate
  • 6.7fl oz-200ml double cream
  • 3.5oz-100g white chocolate buttons

Method

  1. Pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven heat and grease two 20cm/8" round cake tins-set to one side
  2. Make the cake mix. In a large mixing bowl, mix the baking margarine and sugar together using an electric hand-whisk or stand mixer until it is lighter in colour and well combined. Add the eggs and combine
  3. Follow by adding the ground almonds, lemon juice and lemon zest and mix again. Finally, add the sifted flour and gently combine one last time before distributing the mix equally between the two greased cake tins. Smooth out both cakes evenly and pop into the oven for 30 minutes (or until you can insert a skewer into the middle and it comes out clean). Allow to cool in the tins for 15 minutes before removing the cakes from the tins and allowing to cool completely
  4. Once the cakes are cooled, make the filling/topping. Start by using a separate bowl, melt the white chocolate using your preferred method and set to one side to cool
  5. Whilst the chocolate is slightly cooling, continue by using an electric hand-whisk to beat the double cream in a large mixing bowl until it has thickened and forms soft peaks (do not over mix!). Pour the chocolate into the cream and fold in gently. Split the buttercream equally in half
  6. Using a knife, slice the tops of the cakes so you have even, flat surfaces. Using the white chocolate cream, cover the bottom-side up of one of the cakes and sandwich the other cake on top (top-side facing up) of the cake. Spread the remaining half of the buttercream on the top of the cake until completely covered
  7. Decorate by pressing the chocolate buttons on top of the cake (or to your preference)

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