Celebration Madeira Cake With Lemon Buttercream Icing
This is a great recipe for a celebration cake as you can ice it with fondant and buttercream and it will still hold its structure under the heaviness of the icing. It can be made for up to five days in advance and kept in an airtight container.
450g self-raising flour
400g caster sugar
7 medium eggs
3 tablespoons milk
For the lemon buttercream
400g butter, softened to room temperature
800g icing sugar, sifted
Juice and zest of 1 lemon
Preheat the oven to 170oC/150oC Fan/Gas 3. Grease and line a 22cm diameter springform tin.
Fit the paddle attachment to the food mixer and place all the ingredients into the mixing bowl.
Turn the mixer on at the lowest setting until the ingredients are combined and gradually increase the speed until the mixture is smooth.
Pour the mixture into the prepared tin, using a spatula to scrape the remaining mixture from the bowl.
Bake on the middle shelf of the oven for 1 hour. Test with a skewer and it should come out clean.
Remove from the oven with oven gloves and leave in the tin for 5 minutes.
Turn out onto a wire rack and leave to cool completely, preferably overnight.
Ask an adult to place the cake on its side and use a large bread knife to slice down through the centre of the cake.
To make the lemon buttercream filling
Make the buttercream by chopping the butter into small pieces and placing into the mixing bowl of a food mixer. Beat until the butter becomes light and pale in colour.
Mix the icing sugar with the butter, one quarter at a time. Place a tea towel over the mixer to prevent the sugar flying out.
Add the lemon zest to the buttercream and a tablespoon of the lemon juice and mix well.
Taste the buttercream and add more lemon juice as required.
Sandwich the cake together with half the buttercream.
Spread the rest of the buttercream on top of the cake, smoothing it out using a palette knife. Decorate to your own liking.