Waitrose

Golden layer cake with buttercup frosting

"A simple lemon juice and sugar syrup keeps this cake super-squidgy."

Ingredients

50g porridge oats
175g plain flour
2 tsp baking powder
3 lemons, zest
175g caster sugar
25ml sunflower oil
3 eggs
150ml double cream
75g unsalted butter, melted

Syrup

2 tbsp lemon juice
25g caster sugar

Frosting

100g lemon curd
100g cream cheese
100g unsalted butter, softened
100g icing sugar

Method

1. Preheat the oven to 180°C, gas mark 4. Line the base of 2 x 18cm round cake tins with baking parchment. Blitz the oats to a powder in a blender or food processor, then mix in a bowl with the flour and baking powder.

2. Put the lemon zest, sugar, oil and eggs into a seperate bowl and mix until smooth, then beat in the cream and butter. Tip the dry ingredients into the egg mixture, fold through evenly and divide between the tins. Bake for 25 minutes, until risen and a skewer comes out clean when inserted into the middle. Leave the cakes in their tins on a rack to cool.

3. For the syrup, place the lemon juice and sugar in a small pan. Heat gently to dissolve the sugar, then set aside to cool. While the cakes are still warm, prick the top of each with a skewer and spoon over the syrup.

4. To make the frosting, beat all the ingredients together until smooth and chill for 30 minutes. When the cakes are cool, layer and top with the frosting.

Golden layer cake with buttercup frosting
  • Preparation time: 30 minutes
  • Cooking time: 25 minutes
  • Total time: 55 minutes 55 minutes

Serves: 10

Nutritional Info

Typical values per serving:

Energy 2163.128kJ
517kcals
Fat 32.3g
Saturated Fat 18.0g
Carbohydrate 52g
Sugars 34.3g
Salt 0.4g

Click here for more information about health and nutrition

3 stars

Average user rating Based on 69 ratings

This recipe was first published in Thu Feb 16 16:10:00 GMT 2012.