Birthday cake duty has rolled around again this year. Currently in the oven in the shape of a two is my standard easy birthday cake.
It started when I made Olly’s cake last year. I needed a cake that was sturdy but not too dry, that had some flavour but needed to appeal to toddlers and adults! I came across this recipe on the Keston Kitchen site and it filled the bill. It’s a moist, sturdy, lightly lemon flavoured cake and is very versatile. It also has the added bonus of being dead simple to bake, which is good as icing cakes is not my strong point and will drive me nuts enough (the big blue circles on Olly’s cake last year were covering up the cracks in the white icing!)
175g butter at room temperature
175g caster sugar
grated zest of 1 lemon
pinch of salt
225g self raising flour
1) Line a 7 inch round cake tin with greased baking parchment and pre-heat the oven to 170C
2) Cream the better, sugar, salt and lemon zest together. Make sure that the ingredients are fully combined and the mixture has a paler appearance than when you started.
3) Mix in the eggs one at a time with a tablespoon of flour. Then mix in the rest of the flour.
4) Add a splash of milk and mix in. Continue until the mixture has a soft drop consistency. Remember the more milk you add, the longer the cake will take to cook, you don’t want the cake mixture to be too runny.
5) Put the mixture into the cake tin and level off.
6) Place tin in oven and cook for about an hour, test with a skewer and if it comes out of the centre clean, then it’s cooked. If not put back in the oven and test every 10-15 minutes until it does.
7) Allow to cool and decorate as you like.