Yields12 Servings
 350 g butter, softened, plus extra for greasing
 350 g self-raising flour, plus extra for dusting
 350 g caster sugar
 Finely grated zest of 3 lemons
 3 tablespoons lemon juice
 6 large eggs
To decorate
 200 g unsalted butter softened
 300 g icing sugar
 4 tablespoons lemon juice
 500 g sweets of your choice

Preheat the oven to 180C/Gas4; grease and base-line 2 x 18cm round pans and dust the sides with flour


Put the butter, sugar, lemon zest and juice, flour and eggs in a large bowl and beat with an electric hand beater until the mixture is pale and creamy


Spoon ¼ of the mixture into one pan and the same quantity into the other pan; level the surfaces and bake for 25 minutes or until just firm to the touch; remove from the pan and allow to cool


Wash the pans and grease and re-line; bake the remaining mixture in the same way and cool


Cut the centres of 2 of the cakes using a 9cm round shape; lift out the centres and keep for later use


To make the lemon butter icing put the butter, icing sugar and 1 tablespoon lemon juice in a large bowl and beat until smooth; add the rest of the lemon juice and beat again until pale and creamy


Place one of the whole cakes on a plate and spread the edges and top with a little lemon buttercream; position one of the ring cakes on top and spread the edges and top of this with the buttercream and position the second ring cake on top of it; tip the sweets into the cavity until it is completely filled


Spread the cake edges and top with more buttercream and position the remaining cake on top


Spread the remaining buttercream over the top and sides of the cake evenly

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