Name: Number birthday cake
Prep time: 40 min
Cook time: 40 min
Yield: 12
Ingredients: 350g unsalted butter, softened, plus extra for the tin -; 350g golden caster sugar -; 6 eggs -; 350g self-raising flour -; 1 tsp baking powder -; 2 lemons, zested -; 50ml milk -; 4 tbsp caster sugar -; 2 lemons, juiced (use the zested lemons) -; 175g unsalted butter, softened -; 350g icing sugar, sieved -; 4 tbsp jam of your choice -; mini meringues, biscuits, macarons and raspberries (or any toppings you like) -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Number birthday cake

1. 350g unsalted butter, softened, plus extra for the tin -

2. 350g golden caster sugar -

3. 6 eggs -

4. 350g self-raising flour -

5. 1 tsp baking powder -

6. 2 lemons, zested -

7. 50ml milk -

8. 4 tbsp caster sugar -

9. 2 lemons, juiced (use the zested lemons) -

10. 175g unsalted butter, softened -

11. 350g icing sugar, sieved -

12. 4 tbsp jam of your choice -

13. mini meringues, biscuits, macarons and raspberries (or any toppings you like) -

How to cook deliciously - Number birthday cake

1. Stage

Heat the oven to 200C/180C fan/gas 6. Butter a deep 30 x 23cm rectangular tin. Beat the butter and sugar together in a stand mixer until pale, about 5 mins. Add the eggs, one at a time. Sift in the flour and baking powder, and add the lemon zest and milk. Fold in using a large metal spoon. Spoon into the tin. Bake for 35-40 mins until a skewer inserted into the centre comes out clean. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.

2. Stage

Transfer the cake to a board and cut in half through the equator. Put one half on a baking tray. Mix the caster sugar with the lemon juice, then brush this over the cut sides of the cake halves. For the buttercream, beat the butter in a stand mixer to loosen. Slowly add the icing sugar and a splash of water and continue to beat until pale. Spread the jam over the base cake layer, then carefully spread a third of the buttercream on top. Sandwich with the other cake layer, then cut the cake into the shape of your desired number using a serrated knife, trying to waste as little of the cake as possible (offcuts can be eaten as a small treat). Spoon the remaining buttercream into a piping bag fitted with a star nozzle and pipe swirls on the cake. Decorate with your chosen toppings. Will keep chilled for up to three days.