Lemon drop afternoon tea cake

The Lemon Drop Afternoon Tea Cake is a delightful and tangy treat perfect for tea time or any special occasion. The cake is made with a light and fluffy batter infused with lemon zest, giving it a refreshing citrus flavor. It is complemented by a creamy lemon icing that adds a sweet and tangy touch. The cake is layered with a thin spread of lemon curd for an extra burst of lemony goodness. Topped with daisy-shaped decorations made from fondant sugar paste, this cake is not only delicious but also visually appealing. It’s the perfect choice to serve at afternoon tea gatherings or to enjoy as a special treat with a cup of tea or coffee.

INGREDIENTS:

FOR THE CAKE

• 1 1/2 tsp baking powder
• 140g caster sugar
• 40g softened salted butter, plus extra for greasing pan
• Zest of one lemon
• 1 egg
• 120ml whole milk
• 130g plain flour

FOR THE ICING

• 20ml whole milk
• 80g salted butter
• 30ml lemon juice
• 2 tbsp lemon curd
• 300g icing sugar

FOR THE FONDANT

• 50g pale yellow fondant sugar paste
• 300g white fondant sugar paste

INSTRUCTIONS:

1. Start by combining flour, sugar, baking powder, butter, and zest in a mixing bowl. Mix them together until you achieve an even sandy consistency. In a separate jug, measure out the milk and add the egg, whisking well.
2. Slowly drizzle the milk and egg mixture into the flour mixture while continuously mixing, creating a smooth batter. Grease two 10cm non-stick baking tins and preheat the oven to 170°C (Gas 3).
3. Divide the batter evenly between the two tins, filling them approximately 3/5ths full. Bake for 20-30 minutes or until the tops of the cakes spring back when lightly touched. Remove the cakes from the tins and allow them to cool on a wire rack.
4. While the cakes are cooling, prepare the icing. Mix all the icing ingredients together for several minutes until the mixture becomes light and fluffy.
5. Continue mixing until the icing is pale and fluffy, adjusting the consistency with more milk, lemon juice, or icing sugar as needed. Aim for an icing that holds its shape without being too stiff.
6. Once the cakes have cooled, carefully slice off the top of each cake to create an even surface. Divide each cake into two slices, either by using a large knife or a cake leveller.
7. Spread some of the icing on one side of each slice and a thin layer of lemon curd on the other side. Stack two layers together to create two miniature cakes with filling.
8. Apply a thin layer of icing, known as a “crumb coating,” to cover each miniature cake. Place the cakes in the fridge for fifteen minutes to chill while you prepare the white fondant sugar paste.
9. Roll out the white fondant icing on a surface dusted with icing sugar until it is approximately 5mm thick. Remove the cakes from the fridge and place the rolled icing over the top of the first cake, gently smoothing down the sides to eliminate any excess folds by gently cupping and lifting the paste.
10. Once the first cake is covered, trim off any excess icing and repeat the process to cover the second cake. Cut daisy-shaped petals from the pale yellow sugar paste and create flower centers from spare white paste. Attach the daisy petals and centers to the cake using a little water. Serve the cakes for a delightful afternoon tea.