As the weather seems to be resembling spring at the moment, I decided to bake a refreshing lemon cake as a treat. I used the recipe from Primrose bakery cupcake book. I've made the lemon buttercream before to top lemon cupcakes and it is delicious (especially using any that is left over to top digestive biscuits).
As this buttercream is so moreish I though I would show it with you.
Ingredients:
- 110g butter (room temp)
- 500g icing sugar
- zest of 1 lemon
- 2 tbsp of lemon juice
Cream the butter with half of the icing sugar, the zest and juice of the lemon. Then add the rest of the icing sugar and continue to cream together.
When I made mind I didn't weigh out the icing sugar - it just makes too much mess when it puffs so I just added it directly into the bowl, a little at a time until I got to the consistency that I wanted.
xxx
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