Lemon Frosted Cake

Photo: flickr user imcountingufoz

Ingredients

cake:

25 grams selfraising flour

2 level tsp baking powder

225 grams caster sugar

225 grams soft margarine

4 eggs

1 teaspoon vanilla essence

buttercream filing:

175 grams butter softened

225 grams icing sugar sieved

2 tablespoons lemon juice

8 dried apricots ready to eat variety chopped

Preparation

Grease and base line an 200mm round deep cake tin.

If using the cake baker put this in the oven to heat up.

Place all the cake ingredients in a mixing bowl and beat well until light and fluffy. Place in the prepared tin and level the top.

If using the cake baker put the cake in and cook in the roasting oven with the shelf on the floor of the oven.

Bake for approximately 50 minutes.

Alternatively for the two oven aga put the shelf on the floor of the roasting oven put in the cake and slide the cold shelf above the tin allowing room for the cake to rise.

Time for 30 minutes then carefully make a dome of foil over the cake tin you may need to put the cold shelf higher and bake for another 20 to 30 minutes.

For the four oven aga bake the cake in the baking oven with the shelf on the bottom set of runners for 50 to 60 minutes.

The cake should be risen golden brown shrunk from the side of the tin and cooked in the middle when tested with a skewer.

Remove from the tin and cool completely.

For the filling cream the butter until soft and fluffy and gradually beat in the icing sugar and lemon juice.

Fold in the chopped apricots.

Split the cake horizontally into 3 layers. Divide the buttercream between two portions spread over evenly and reassemble the cake.

Either dust with icing sugar or marzipan and icing.

450g box marzipan2 tbsp sieved apricot jam warmed350g icing sugar sieved50ml lemon juice25g caster sugar

Brush the cake all over with the warmed apricot jam.

Roll out the marzipan; roll one third to a circle to fit the top.

Roll out the remaining two thirds to a strip to fit the sides of the cake.

Lay the top piece on and press down. Gently wrap the strip round the side press on and trim.

The cake can be left for 24 hours uncovered before icing if convenient. Stand it on a serving plate or board.

For the icing place the icing sugar in a large bowl.

Put the lemon juice and caster sugar in a small saucepan.

Heat gently and allow the sugar to dissolve then bring to the boil and pour into the icing sugar beating well.

When smooth use to ice the top and sides of the cake immediately.

Allow to stand for 24 hours to allow the icing to harden before decorating and serving.

Make this cake simply just with buttercream icing and a dusting of icing sugar or ice with a soft frosting with in this case a lemon flavour. This can be made and iced up to 5 days before it is needed.