Bella chose the recipe for her birthday cake from a book called 500 Cakes. Almost everything in it is off-limits for me, but it was fun to make, and seemed to be a hit with everyone at the party.
Weird, she didn’t want me to make her a dairy/gluten/sugar-free cake for her birthday…
The recipe in the book is called “spring flower cake”, because it calls for sugared flower petals to be placed on top, but B wanted raspberries instead. The recipe also specifies that two 8 inch pans be used, but I only had a 10 inch, so instead of making a two layer cake, I made 1.5x the recipe and made three layers (I reduced the baking time to 15 minutes, and the cakes came out perfect). It turned out really well this way, and made room for more filling and frosting. Yum!
for the cake:
- butter, 1 1/2 sticks
- extra fine sugar, 3/4 cup
- zest from 1 lemon
- 3 eggs
- self-rising flour, 1 1/4 cups
for the frosting:
- cream cheese, 9 1/2 ounces
- confectioners’ sugar, 1/3 cup (I used a little more here)
- zest from 1 lemon
- lemon curd, 3 tablespoons (I probably used a lot more here, since I had three layers. Also, lemon curd is delicious, so more is better!)
- lemon juice, 2 tablespoons (I used a little more of this, too)
- Preheat the oven to 350 degrees, grease your cake pans and line with waxed paper.
- Beat together the butter, sugar and lemon zest until pale and creamy, then beat in the eggs one at a time.
- Sift flour over the bowl and then fold in.
- Divide the batter between the pans and bake until risen and golden, about 20-25 minutes, or until a toothpick comes out clean after being inserted.
- Turn cakes onto a wire rack and cool completely.
- For the frosting, beat together the cream cheese, confectioners’ sugar, lemon zest and juice until smooth and creamy.
- Spread lemon curd over the top of one cake, and frosting over the bottom of another, then place the two together so that both are between the cake layers.
- Use the remaining frosting to cover the top and sides of the cake.
- Top with sugared flowers, or raspberries.