Home Sweet Home Bakealong 61: Lemon Cake with Lemon Cream Cheese Frosting

When I see a three layer cake next in the book I immediately assume that this is going to be an all-day bake. Rather surprisingly and pleasingly this was a lot easier than I expected and, if I do say so myself, was pretty darn good.

I didn’t want to buy jam just for the cake so I sprinkled defrosted frozen berries in between each layer. It might not look as perfect but I think it offset the sweetness really well.

Lemon Cake with Lemon Cream Cheese Frosting
from Home Sweet Home by the Hummingbird Bakery

Sponge:
110g unsalted butter
380g caster sugar
320g plain flour
4 tsp baking powder
320ml buttermilk (I used milk mixed with a 4 tbsp yoghurt)
zest of 2 lemons
3 large eggs
80g raspberry jam (I used a handfull of of raspberries broken into pieces and some defrosted berries)

For the frosting: (I recommend halving this)
900g icing sugar
zest of 1 1/2 lemons (keep this the same)
150g butter
375g full fat cream cheese

extra raspberries and lemon zest to decorate
3 8in tins

Make the sponge by blending the butter, sugar, flour and BP together until dusty.
Mix the liquids and zest and add that in.
Bake.

Make the icing by doing the icing sugar and butter first and the cream cheese last.

Join Beckie and me in our Epic 100 part bakealong. Next: Peanut Butter and chocolate cookies. Heck. Yes.