Ingrédients
For the cake
Spread 225g cooking
Cake flour 225g
1 teaspoon baking powder level
Gold powder 100g sugar
100 g brown sugar
4 large eggs
finely grated zest of 2 oranges
Read alsoCarolyn's Orange Rolls
Read alsoEaster Surprise Cupcakes
Read alsoDiego's Special Beef Stew
Read alsoAimee's Quick Chicken Easy
For the buttercream frosting
150g butter, softened
Sieve 300 g icing sugar
finely grated zest of 2 oranges
For the glaze
sugar 25g
2 Orange juice
Directions
Heat oven to 180C/160C fan / gas 4 . You will need 2 x 20cm sandwich tins well greased and base increased lined with baking paper. Measure all cake lemon ingredients in large bowl ( reserve a little orange zest for garnish) and stir with a wooden spoon or electric mixer until well blended and smooth .
Torn between the two boxes. Bake for 20-25 minutes or until well risen sides , golden and slightly narrowing of the boxes. After 5 minutes, remove the tins and cool on a wire rack.
To make the frosting , place the butter and powdered sugar in a bowl and mix with an electric mixer until light and fluffy. Add the orange zest.
Remove pastry paper. Sit a cake upside down onto a plate. Make the glaze by putting powdered sugar and orange juice in a saucepan, stirring over low heat until sugar dissolves. Boil until reduced by half , then half of the brush on the cake upside down, using a brush. Average Spread of butter icing on the cake glazing. Sit the other cake lemon on top , brush with the remaining glaze, icing then spread remaining butter . Sprinkle reserved orange zest . The cake lemon is best eaten the day , but will keep up to 3 days in a cool place . It freezes well not frozen or packed.
mary berry
