Today is the official first day of Spring. Apparently. In London it is nothing but grey and cold. But the first day of Spring is something to celebrate, sun or no sun.
It is also the International Day of Happiness. So despite the heavy cloud covering all of London, I am feeling pretty good! Spring is on its way, even if it isn’t that apparent today….
This cake is perfect for injecting some much needed sunshine into an otherwise very grey day. It has two whole lemons in it, which makes it not only the colour of pure sunshine, but also gives it a citrus flavour that screams summer.
Whole Lemon Cake
For the cake:
2 unwaxed lemons
275g caster cugar
275g self raising flour
2 teaspoons baking powder
1 tablespoon milk
Place the lemons in a saucepan and cover with boiling water. Simmer for 20 minutes or until the lemons are very very soft. Cut them in half and remove the pips, then put the whole thing, skin included in a food processor and blitz until it is fairly smooth. Put the lemon mixture in a small bowl.
Beat together the butter, sugar, flour, baking powder, eggs and milk, then add half the blitzed lemon.
Divide between two greased and lined baking tins and bake at 180 degrees celcius for 30 minutes or until lightly golden brown.
For the icing:
250g icing sugar
splash of milk, if needed
Whisk the butter and icing sugar together until it is light and fluffy, adding the milk if necessary to loosen the mixture. Add the remaining blitzed lemon and mix well.
Sandwich the cakes together with plenty of icing in the middle and on the top. Decorate in the most spring-like way you can (I used dried rose and cornflower petals- be creative!)