Have you guys ever heard of the Clandestine Cake Club? Basically it’s an excuse to meet up with fellow cake lovers in your local area and to stuff yourself silly with cake and tea.
At the recent Cambridge meet, we had an old fashioned sweet shop theme. Here’s my recipe for a Lemon Sherbet Cake which I took along. If you don’t like things very lemony or you are not a fan of super sweet cakes, this one might not be for you!
- 250g softened butter (unsalted)
- 250g golden caster sugar
- 250g self raising flour
- 4 eggs
- Zest of 2 unwaxed lemons
- 1 tbsp milk
- 450g icing Sugar
- 120g softened butter (unsalted)
- 30ml lemon juice
- Zest of 1 unwaxed lemon
- 75g lemon sherbet powder
- 2 tbsp milk
- 10 lemon bon bons
1) Preheat the oven to 180 degrees celcius.
2) Cream together butter and sugar until light in colour and fluffy in texture. Slow beat in the eggs a little at a time.
3) Fold in the flour until combined and then fold in 1 tbsp milk and the lemon zest.
4) Divide the mixture evenly between two 20cm silicone cake tins (I prefer these as there is no need to grease or line). Bake for 20-25 minutes.
For an optional extra which makes the cake super sweet, mix together 1 tbsp lemon sherbet powder and the juice of half a lemon to make a drizzle.
5) Combine all the icing ingredients in a mixer and blend until smooth. Once the cakes are cooled, pipe the icing between the cakes and sandwich together.
6) Pipe rounds of icing on top of the cake with a star nozzle, then top with lemon bon bons.
I’ll leave you with a photo from our organiser Deepa’s Instagram feed, many more cakes were added after she took this!