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- Lemon Cake with Chocolate Frosting
Back Lemon Cake with Chocolate Frosting
Lemon Cake with Chocolate Frosting
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.
- 200g unsalted butter, softened (plus extra for greasing)
- 275g plain flour
- 30g corn flour
- 1 100g bars salt
- 1 tablespoon baking powder
- 350g caster sugar
- 250ml milk
- 1 teaspoon lemon extract
- 6 egg whites
- 200ml double cream
- 200g dark chocolate, roughly chopped
- 100g milk chocolate, roughly chopped
- 1 handful chocolate eggs (to decorate)
Total time required
- Preparation time:
- Cooking time:
Before you start - make sure you have 2 x 20cm cake tins for your masterpiece...
- 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.
- 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.
- 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.
- 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.
- 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.