Lemon Cake with Cream Cheese Icing
When you have kids, all the cakes you make, seem to be shaped into the latest television character, or covered in lollies and copious amounts of fondant. It's not very often that you make a cake for adults.
Last weekend it was one of my best friend's birthday and so I set about to make a cake for adults. Something a bit more mature, with not a stick of chocolate in sight.
Lemon cake is my favourite, this one is dense, more like a tea cake, and moist by adding sour cream to the mixture. With a cream cheese icing, a vanilla cream filling and topped with almonds and pistachio, it's perfect for adults, but kids will still love it as well.
I made two of the below cakes so that I could have layers. But you can only make one if you want.
150g butter, softened
1 cup castor sugar
zest lemon and 2 tbsp lemon juice
1 cup plain flour
60g self raising flour
100g sour cream
200mls thickened cream
1 tsp vanilla bean paste
1/4 cup icing sugar
Cream Cheese Icing:
2 cups icing sugar
250g cream cheese
- Preheat oven to 180 degrees celcius
- Cream together butter and sugar until light and fluffy.
- Add lemon zest and beat in eggs one at a time, making sure that each one is fully combined before adding the next one
- Add lemon juice
- Sift together the dry ingredients and fold into creamed mixture with the sour cream.
- Bake for 35 minutes, test with a skewer.
- Whisk ingredients together until stiff peaks form
- Once cakes have cooled add a thick layer in between cakes.
- Use a handmixer to whisk ingredients together.
- Spread on top of cooled cakes and top with flakes of almond and chopped pistachio