Lemon Cake with Lemon Cream Cheese Frosting from the Hummingbird Bakery

At this time of year there are usually a few engagements around. Very excitingly, my brother and his awesome girlfriend just got recently engaged, but unfortunately Germany was too far for me to fly over to celebrate with a glass of champagne with them. However, my boyfriend's sister also just got engaged and we caught up with her and her fiancé at their parents house for some dinner and bubbles. I thought an engagement cake would be great to celebrate the occasion. 

I initially planned on making a pink champagne and strawberry cake, however after having gone to four different spcialty stores we could not find Marc de Champagne (a champagne paste), so my boyfriend got to choose a different cake for his sister.

My boyfriend actually baked this cake, I got to watch him and finally do the cutting, filling and decorating. So really, it's a joined attempt! 

Lemon Cake with Lemon Cream Cheese Frosting

For the Sponge
120g unsalted, softened butter
420g caster sugar
350g plain flour
4.5 tsp baking powder
350ml buttermilk
Zest of 2 lemons
4 large eggs
100g Raspberry jam

For the Frosting
900g Icing sugar
Zest of 1.5 lemons
150g unsalted, softened butter
375g full-fat cream cheese

For the Decorations
Grated lemon zest
A few raspberries

Preheat the oven to 160°C and lightly grease a 22cm round, loose-bottomed cake tin.
In a large bowl, mix together the butter, sugar, flour and baking powder until it forms a sandy consistency.

In a seperate bowl whisk together the buttermilk, lemon zest and eggs.
With the mixer on medium speed, gradually pour half of the liquid into the crumb mixture, scraping down the sides of the bowl from time to time. Mix thoroughly until the batter is thick and smooth. Once all the lumps are gone, add the rest of the liquid and mix until combined.

Pour the batter into the greased cake tin and bake the sponge for about 40 minutes or until golden brown and the sponge bounces back when lightly touched. Remove from the tin and allow to let cool completely.

In a large bowl gradually mix the icing sugar, lemon zest and butter together on a low speed until combined and there are no large lumps of butter. Add a little of the cream cheese to loosen and beat until smooth, then add the rest of the cream cheese and beat the frosting until light and fluffy.

Cut the sponge into 3 even layers. Place the first layer on a plate or cake stand and spread on a layer of raspberry jam. Top with 4-5 tablespoons of frosting. Smooth the frosting out using a palette knife. Sandwich the second layer on top, then add more jam and frosting, followed by the third layer of cake. Next, frost the top and the sides of the cake, covering it completely so that no sponge is showing. I also piped some blobs around the cake to hold the engagement rings (I got these ones from Wilton). Finally decorate the top with some raspberries and lemon zest, if desired.

Serves 12

From: the hummingbird bakery; HOME SWEET HOME