I can’t emphasise enough the importance of letting your cake completely cool before removing from the cake tins. I rushed the whole process and didn’t give my cake enough time to cool, resulting in the cake not coming away cleanly from the tins, also the icing slightly melted when applied to the cake – due to the warmth still emitting from the cake, and finally the cake crumbled a little when I cut into it as the cake had not set fully – due to the retained heat. So please, please give your cake time to cool completely!
1 cup butter, softened
1 and 1/4 cups granulated sugar
1/2 cup brown sugar
4 large eggs
1 Tablespoon vanilla extract
3 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup milk
zest + juice of 1 medium lemon
1 and 1/2 cups berries, fresh or non-thawed frozen
To Make the cake, Beat butter and the sugars together until creamed. Add the eggs and vanilla and beat well. Slowly add in the flour and baking powder, beating on a low speed. Add milk, lemon zest, and lemon juice and mix in by hand until everything is just combined. Toss the berries in 1 Tablespoon of flour and fold into the mixture. The batter will be extremely thick, try not to over mix the mixture.
Spoon batter evenly into 3 greased cake pans. If only using 2 cake pans, your bake time will be longer. Bake the layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely before icing.
Butter cream icing
1 1/2 cups Icing Suger
1 tsp Vanilla Essence
1 Tbsp Milk
To make the icing, Beat butter until soft, add vanilla essence and milk and beat until light and fluffy. Add icing sugar and beat until smooth.
To assemble cake, First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand/plate. Evenly cover the top with icing. Top with 2nd layer, more icing, (then the third layer if you’ve made 3 layers). Top with icing and spread around the sides. Top with berries or lemon if desired. Refrigerate for at least 45 minutes before cutting to prevent the cake from crumbling as you cut into it.