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For those of us that would choose a citrus dessert over a pudding or pie this Christmas, our lemon cake is delicious. Made with a classic family recipe, it is light, moist and tasty. Topped with a few upended rosemary sprigs and a little dust of icing sugar, it certainly delivers a little touch of Christmas spirit
You will need:
- 170g butter
- 283g white sugar
- 2 eggs + 2 yolks
- 2 cups self-raising flour
- 2 scant cups of milk
- 10 drops of lemon oil
1. Using a cake mixer, cream the butter and the sugar together adding the sugar a little at a time.
2. Lightly beat the eggs and yolks and gradually add to the mixture. Add half the sifted flour a little at a time, then half the milk.
3. Add remaining flour and then the milk. Finally add the lemon oil.
4. Pour even amounts of cake mixture into two 18cm sandwich tins.
5. Heat the oven to 200 degrees reducing to 180 when placing the cakes in the oven. Bake for approximately half an hour or until the cakes are cooked when tested with a skewer.
6. Allow cakes to cool for 5 minutes in the tins and then turn out on a cooling rack.
Vienna Cream Icing:
- 250g butter
- 3 cups pure icing sugar, sifted
- 4 tablespoons of milk
- 4 drops lemon oil
Beat the butter in the small bowl of the cake mixer until it is as white as it can be. Add half the icing sugar a little at a time, then the milk and then the remaining icing sugar. Finally add the lemon oil and mix.
Level cake tops, if necessary. Place 1 cake on a serving plate. Spread top with Vienna cream mixture. Sandwich the remaining cake. Using a palette knife, spread top and side of cake with Vienna cream mixture. Insert rosemary upside-down into top of cake to create trees. Decorate with coconut, dust with icing sugar and serve. Serves 10
*** Like it a little spicy? Try this variation...
Add 1 teaspoon of mixed spice to the flour mixture and substitute lemon oil for orange oil.