Our Family Favourite Lemon Spring Easter Cake Recipes

RASPBERRY & LEMON SPRING / EASTER CAKE

Raspberry & Lemon Spring / Easter Cake image

This is a perfect Easter or spring time cake! Found in the Morrisons magazine - this cake looks so pretty!

Provided by Um Safia

Categories Dessert

Time 45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 20

Ingredients

300 g caster sugar
350 g butter, softened
2 teaspoons almond essence
6 medium eggs, beaten
150 g ground almonds
300 g self raising flour
4 lemons, zest of, grated (optional)
150 g icing sugar
4 tablespoons lemon juice
300 ml double cream
150 g lemon curd
200 raspberries
300 g royal icing sugar
3 tablespoons lemon juice
yellow food coloring
mini chocolate egg (optional)
fresh edible flower (optional)
raspberries (optional)
strawberry (optional)
rose petal (optional)

Steps:

Preheat the oven to 180C/350°F Grease & flour two 20cm / 8" cake tins.
Beat the sugar, butter & almond extract until pale & fluffy. Gradually the egg, then fold in the ground almonds, flour, lemon zest & juice.
Spoon into the tins, smooth the top & bakes for 30 minutes or until a skewer comes out clean when inserted into the centre of the cake.
Make a drizzle by mixing the icing sugar& lemon juice together. When the cake comes out of the oven, turn out onto a cooling rack set over a plate. Prick the cakes all over with a skewer & drizzle the syrup over. Set aside to cool/.
Whip the cream & fold in the lemon curd. Set one cake on a plate, level the top if necessary & spoon the filling over the top. Sprinkle with the raspeberries & set the other cake on the top. Set aside.
To make the icing, mix the lemon juice & icing sugar to make a spoonable thick paste. Use a few drops of colouring to get a nice pastel yellow colour & spoon evenly all over the top of the cake & round the sides. Run a pallet knife round the sides to neaten them up & make sure the icing is evenly distributed.
Top with your choice of decorations - chocolate mini eggs, fresh fruit, flowers etc.

Nutrition Facts : Calories 1166.3, Fat 63, SaturatedFat 33, Cholesterol 285.5, Sodium 313.6, Carbohydrate 141.3, Fiber 6.6, Sugar 96.4, Protein 14.8

OUR FAMILY FAVOURITE LEMON SPRING / EASTER CAKE

Our Family Favourite Lemon Spring / Easter Cake image

This is a delicious cake which is perfect for celebrating spring or Easter!.The base is an Algerian sponge cake known as 'Meskucho'. For an easter feel decorate with chocolate mini eggs, easter chicks etc. The cake is very easy to make & decorate so don't be put off by the long list of instructions & ingredients! This is my husbands favoruite kind of cake as it is light, fluffy & moist. You can eat it with just the icing on for a less heavy cake but the addition of the filling makes it a perfect dessert!

Provided by Um Safia

Categories Dessert

Time 1h

Yield 1 cake, 16-18 serving(s)

Number Of Ingredients 17

Ingredients

8 ounces margarine
6 ounces sugar
8 ounces self raising flour
1 teaspoon baking powder
2 lemons, zest of, grated
3 tablespoons water
4 eggs, beaten
yellow food coloring (optional)
2 cups icing sugar (approx)
3/4 cup margarine (or butter)
1 tablespoon orange flower water
yellow food coloring (optional)
2 1/2 cups icing sugar
2 lemons, juice of
1 tablespoon water (approx)
yellow food coloring (optional)
16 miniature chocolate eggs (approx)

Steps:

Cream the margarine & sugar until it's light & creamy. Beat in the eggs & lemon zest. Slowly add the sifted flour & baking powder & mix well but gently. Add the water & mix.
Pour into a lined & greased baking tin. I use either a tall 5" round tin or a shallow 12" round tin (if having a plain- unfilled but iced cake) - both work very well & I've also seen others using square pans & bundt tins -- Bake in a preheated oven at 180C for 40-45 minutes; test to see if it is done - it may need a few extra minutes. If cooked, turn off oven & allow cake to rest in it for around 3 minutes.
Filling:.
Beat the margarine / butter until creamy. Slowly add enough icing sugar to reach a consistency you like. Tint yellow if desired. When the cake has cooled completely, use a bread knife to cut the cake into 3 layers. Divide the filling in half & spread onto bottom & middle layers using a pallet knife or similar.
Icing.
After filling the cake, put the top layer back in place. Trim off any edges or bumps etc. Mix the sifted icing sugar with the lemon juice & enough water to get a very thick but spoonable consistency. Tint with colouring if desired & carefully spoon over the top of the cake. The icing will slowly begin to drip down the sides of the cake - take a pallet knife & carefully run it around the sides of the cake to ensure & even covering.
When the icing is almost set, run a clean damp finger or knife handle around the rim of the plate (if serving on it) & top with chocolate mini eggs or other decorations of your choice.

Nutrition Facts : Calories 425.1, Fat 21.3, SaturatedFat 4.5, Cholesterol 46.5, Sodium 275.2, Carbohydrate 56.8, Fiber 0.6, Sugar 43.9, Protein 3.4

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