Wedding cake - zingy lemon

Name: Wedding cake - zingy lemon
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 30
Cuisine: Global
Ingredients: 350 grams unsalted butter, softened; 350 grams golden caster sugar; 6 eggs, beaten; 140 grams plain flour; 280 grams self-raising flour; 4 zest of lemons, juice of 3 (about 100ml/3½fl oz); 2 zest and juice lemons; 100 grams golden caster sugar

Wedding cake - zingy lemon might be just the dessert you are searching for. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 30 servings with 205 calories, 3g of protein, and 11g of fat each. If you have golden caster sugar, flour, lemon zest, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It will be a hit at your Wedding event. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes.

Instructions

Heat oven to 160C/fan140C/gas

Equipment you will use

Oven

Prepare the inside and outside of a 23cm tin, as before. Cream the butter and sugar together until light and fluffy, then gradually beat in the eggs a little at a time.

Ingredients you will need

Butter

Cream

Sugar

Egg

Add a tbsp of the plain flour if it starts to split. Fold in the flours and a pinch of salt, followed by the lemon zest and juice.

Ingredients you will need

All Purpose Flour

Lemon Zest

Juice

Salt

Spoon the mix into the tin and bake for 1 hr 35 mins or until well-risen and golden and a skewer inserted comes out clean. Meanwhile, make the syrup by heating the sugar, lemon zest and juice in a small pan until the sugar dissolves. Set aside.

Ingredients you will need

Lemon Zest

Juice

Sugar

Syrup

Equipment you will use

Oven

Skewers

Frying Pan

Once the cake is out of the oven, leave to cool until its just warm, then use a skewer to poke holes down to the bottom all over the cake.

Equipment you will use

Skewers

Oven

Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap or fill and ice the cake. The unfilled cake will keep well if you wrap it with baking parchment and cling film for up to 4 days, or in the freezer for up to a month.

Ingredients you will need

Syrup

Wrap

Ice

Equipment

Oven

Skewers

Frying Pan

Ingredients

Servings:

350grams

unsalted butter, softened 350grams

golden caster sugar 6

eggs, beaten 140grams

plain flour 280grams

self-raising flour 4

zest of lemons, juice of 3 (about 100ml/3½fl oz)2

zest and juice lemons 100grams

golden caster sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.