Birthday Cake

Save a little cash when you make this delicious homemade cake!


  • 8 oz self-raising flour (sieved)
  • 8 oz caster sugar
  • 8 oz butter (softened)
  • 2 oz ground almonds
  • 4 large eggs
  • 2 tsp (lemon extract)
  • rind of 2 lemons
  • for the filling:
  • 8 oz unsalted butter (softened)
  • 4 oz lemon curd
  • 12 oz icing sugar (sieved)
  • to decorate:
  • 2 x 500 grams readymade roll out icing
  • 1 packet of royal icing
  • food colouring


  1. For the cake:
  2. Pre-heat oven to 185°C.
  3. Line two 9” round cake tins with baking parchment.
  4. Whisk butter and sugar together until pale
  5. Add in the eggs, lemon rind and extract.
  6. Fold in the flour and ground almonds.
  7. Divide the mixture between cake tins.
  8. Bake for 20 to25 mins until golden brown.
  9. Allow to cool in tin the turn the cakes out into a wire rack.
  10. For the filling:
  11. Place all ingredients into a large bowl and whisk until mixture is soft and fluffy.
  12. To assemble the cake:
  13. Cut the sponge in half.
  14. Spread filling on each layer and sandwich together. Spread remaining filling on top and sides of the cake.
  15. Knead the readymade icing and sprinkle a little icing sugar on work surface. Then roll out icing just enough so it covers the whole cake.
  16. To make the royal icing, just follow the instructions on the packet and add a drop of food colouring of choice.
  17. To make a homemade piping bag, cut a triangle piece of baking parchment or greaseproof paper and make a cone shape and fill with royal icing. If a larger piping bag is required, get a freezer bag, fill with the royal icing and just cut out a corner. Just pipe strips up and down the sides of the cake to decorate.
  18. Tips for the birthday cake:
  19. To make a chocolate cake, omit 1oz of flour and the lemon and add 1oz of sieved coco powder.
  20. To save time for the filling, it can be made a week in advance and kept in the fridge.
  21. If you don't like lemon filling, you can use a shop bought chocolate spread.
  22. When lining the cake tin if you don't have greaseproof paper or baking parchment, it can be lined with cling film


Louise's tip: For a quick decoration instead of piping icing, just put a coloured ribbon around the sides of the cake.


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