Lemon Cake with Chocolate Frosting
By Morrisons
Published on 14 May 2021
This indulgent twist on a classic lemon cake is well worth a try. Our simple recipe takes less than an hour to crack - so you can impress your guests with minimal effort.Time and servings
50 minsTotal time
12Servings
15 minsPrep time
35 minsCooking time
Ingredients
- 250 ml of milk
- 1 100g bars of salt
- 1 tbsp of baking powder
- 350 g of caster sugar
- 1 tsp of lemon extract
- 200 ml of double cream
- 100 g of milk chocolate, roughly chopped
- 1 handful of chocolate eggs (to decorate)
- 30 g of corn flour
- 200 g of unsalted butter, softened (plus extra for greasing)
- 6 egg whites
- 275 g of plain flour
- 200 g of dark chocolate, roughly chopped
Method
Step 1
Heat the oven to 180°C/160°C fan/Gas 4. Grease, line and flour 2 x 20cm cake tins. Sift the flour, cornflour, salt and baking powder together.Step 2
Using an electric whisk, beat the butter and sugar together until light and fluffy. Add the milk, then the flour mixture and the lemon extract and beat again until smooth.Step 3
Use a standing mixer to whisk the egg whites until stiff then fold them into the batter using a metal spoon. Pour the batter into the prepared tins and spread evenly. Bake for 30-35 minutes or until a skewer comes out clean, then leave to cool completely in their tins on a wire rack.Step 4
Place the cream in a glass bowl and set it over a pan of simmering water to heat; don’t let it boil. When it’s hot, remove from the heat and stir in the chocolate. It should melt completely but if not place it back over the pan of simmering water and whisk until melted. Allow to cool at room temperature or in the fridge until it becomes thick enough to spread.Step 5
Place 1 sponge on a cake stand and spread some of the chocolate frosting over. Top with the other sponge and cover the sides then the top with frosting. You might want to decorate with chocolate eggs like we have too.