Perfectly Romantic Rose & Lemon Cake
User Reviews
4.7
18 reviews
Excellent
Perfectly Romantic Rose & Lemon Cake
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This delicately scented rose and lemon layer cake is perfect for Valentine's day, baby or wedding showers.
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Ingredients
- Rose & Lemon buttercream
- 230 g unsalted butter cubed, 2 sticks; 8.1 oz
- 500 g icing sugar powdered sugar, sifted (if you can be bothered!, 17.64 oz
- 1 tbsp water hot; if butter is cold
- 1-2 tbsp rose water
- lemon juice of 1
- 1 tbsp rose petals crushed to a powder, dried, edible
- 120 ml double cream 1/2 cup
- food colouring optional, pink; a few drops
- Rose & Lemon Layer Cake
- 165 g plain flour 5.8 oz
- 165 g | 5.8oz caster sugar
- 40 g ground almonds 1.4 oz
- 1/2 tbsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 1 tbsp rose water look for Steenbergs brand
- 1 tbsp rose petals crushed to a powder
- 100 g unsalted butter cold and cubed, 3.5oz
- 2 egg large
- lemon zest of 1
- 100 ml buttermilk 3.5 fl oz
- 2 tbsp lemon juice
- 2-3 tbsp simple syrup
- 1 tbsp gin
- 1 tbsp rose water
Instructions
- Make the buttercream. Put the butter and icing sugar in the bowl of your stand mixer fitted with the whisk. Slowly start beating together, adding a few drops hot water if the butter is cold.
- Increase the speed to maximum and whisk for a few minutes until fluffy.
- Stop the machine and scrape the bottom and sides with a spatula. Add the rose water, lemon juice, rose petals and food colouring if using. Whisk together.
- Gradually add the double cream and whisk until thoroughly mixed in – 3-4 minutes. The buttercream should be smooth and hold firm peaks. If it's too runny, add a little more icing sugar.
- Make the cake. Preheat the oven to 170C (340F). Grease and flour the cake pans, dusting off any excess.
- Sift all the dry ingredients and add them to the bowl of a stand mixer fitted with the paddle attachment.
- Add the cubed butter and mix until the mixture resembles breadcrumbs.
- Add the eggs, one at a time and mix them in.
- Add the buttermilk, rose water, rose petals, lemon juice & zest and beat together. Stop the mixer and scrape the bottom of the mixing bowl to make sure the batter is thoroughly mixed.
- Carefully divide between the pans (don't overfill) and bake for 12-15 minutes if you are using mini cake tins and 23-25 minutes if using larger tins. Cool on a wire rack.
- Mix the simple syrup, gin and rose water together and brush over the cake layers.
- Add buttercream to the cake layers and sandwich together. Do a crumb coat and chill the cake for 30 minutes before adding more buttercream with a palette knife to frost the entire cake (you can also pipe it if you wish). Decorate with sprinkles or a scattering of dried edible rose petals.
Notes
- To make a large layer cake double the recipe and use 3 or 4 larger cake tins. You can buy simple (sugar) syrup but it also very easy to make. Put equal amounts sugar and water into a small saucepan and bring to the boil, stirring until sugar dissolves - couple of minutes.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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