Lemon Coconut Sponge Layer Cake

Lemon flavoured anything is always a hit with me. Judging by the number of page views and pins, it is the same with my readers too. Having made a delicious, gluten free lemon cake for friends, a lemon hit was needed here at home too. Since I very rarely make the same cake twice, adding shredded, sweetened coconut seemed like a good idea. Good it wasn’t, fantastic it was. Welcome to my Lemon Coconut Sponge Layer Cake.

FF Lemon Coconut Sponge Layer Cake
Lemon Coconut Sponge Layer Cake

Light, golden, lightly flavoured sponges sandwiched together with tart lemon curd and creamy, lemon buttercream. Topped with more buttercream and sprinkled with coconut, this cake is a flavour feast in every bite. While the coconut is ordered from Amazon UK, it is never a faff. The moist, sweet bite of every single strand is worth the small extra effort. Make this with desiccated coconut at your own risk.

FF Lemon Coconut Sponge Layer Cake
Lemon Coconut Sponge Layer Cake served with Afternoon Tea.

While the photograph above shows a slender slice of cake, know that this is near impossible to achieve. And so it should be! Photographic aesthetics aside, please do cut a decent portion when serving. Otherwise you and your guests will be left longing for another slice, or two. Such is the more-ish-ness of this sweet treat. Enjoy the satisfaction of not only seeing a decent slice of cake on your plate, but also from eating it.

FF Lemon Coconut Sponge Layer Cake
Lemon Coconut Sponge Layer Cake sandwiched with tart lemon curd and creamy buttercream.

Cake is not something that most people eat everyday. Although I cannot think of a single reason why it shouldn’t be, considering the consumption of biscuits and chocolate, we as a population eat our way through. Rather, cake and the eating of it, is a celebration. Perhaps of the moment, days gone by, or memories brought to mind. Eating cake, in itself is a feast. And a feast should never be eaten half heartedly.

Recipe: Lemon Coconut Sponge Layer Cake serves 8-10

For the cake sponge:

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

1/4tsp Sea Salt (halve for free flowing) – I use Maldon

4 Large Free Range Eggs

Zest of 2 Lemons

225g/8oz Plain White Flour

2tsp Baking Powder

150g/5oz Sweetened Shredded Coconut – I use Baker’s Angel Flake available from Amazon UK

For filling, frosting and decorating:

100g/4oz Unsalted Butter at room temperature

200g/7oz Icing Sugar

1/2tsp Lemon Extract (optional) I use Nielsen-Massey

1tbsp Very Hot Water from a recently boiled kettle

3tbsp Good Quality Tart Lemon Curd – I recommend Hawkshead Relish

50g/2oz Sweetened Shredded Coconut

Method: Preheat oven to 160C/140C fan, gas mark 3

Butter and line with baking parchment, two 20cm/8″ round sandwich tins.

  • Place the butter, caster sugar and salt into a large bowl. Whisk until pale and creamy.
  • Next add all 4 eggs and the zest of two lemons.
  • Sift the flour and baking powder into the same bowl. Now add the sweetened, shredded coconut.
  • Whisk briefly until everything is fully combined.
  • Divide the cake batter evenly between the 2 sandwich tins. Smooth the surface of the batter with a spoon.
  • Place the tins into the centre and lower parts of the oven and bake for 35-45 minutes.
  • The cakes are baked once they have turned golden brown and spring back from a light touch.
  • Once baked, remove the cakes from the oven and allow to cool in the tin for 10 minutes.
FF Lemon Coconut Sponge Layer Cake
Filling the tins and cooling the baked cakes.
  • After cooling in the tin for 10 minutes, turn the cakes out on to a cooling rack.
  • Carefully remove the baking parchment from the base of each cake.
  • Set the cakes aside to cool completely.
  • While the cakes are cooling make the buttercream.
  • Add the butter, hot water, icing sugar and lemon extract to a large bowl.
  • Starting on a slow speed whisk the ingredients together, increasing the speed until the mixture is very light and creamy.
  • For ease of decorating, fill a piping bag, without a nozzle fitted, with the lemon buttercream.
  • To fill and decorate the cake ensure it is fully cooled before starting.
  • Place the bottom sponge flat side up, on to a plate or board.
  • Spoon over the lemon curd and spread to cover the cake just inside the edge.
  • Tun the top sponge so that it is flat side up. Pipe half of the buttercream in a swirl on to the cake. Spread so that the buttercream covers the cake, similar to the lemon curd.
  • Turn the top Sponge over and gently place on top of the lemon curd covered bottom Sponge.
  • Pipe the remaining buttercream on to the top of the cake and spread evenly, so that the top of the cake is covered.
FF Lemon Coconut Sponge Layer Cake
Filling, assembling and covering the cake.
  • Sprinkle over the sweetened, shredded coconut, so that it evenly covers the top of the cake.
FF Lemon Coconut Sponge Layer Cake
Lemon Coconut Sponge Layer Cake ready to serve.

Serve generously sliced, to friends, family and neighbours. Include a fork as this cake is delectably soft, more so on the day of making.

If you know someone who loves the combination of lemon and coconut, why not bake them a cake as a surprise.

Keep the cake in an airtight container for up to 5 days.

FF Lemon Coconut Sponge Layer Cake
Lemon Coconut Sponge Layer Cake served with Tea.

 

If you have enjoyed this recipe for Lemon Coconut Sponge Layer Cake you may also like these:

Lemon Lime Gin Heart Bundt Cake

FF Lemon Coconut Sponge Layer Cake
Lemon Lime Gin Heart Bundt Cake.

Mini Lemon Drizzle Bundt Cakes

FF Lemon Coconut Sponge Layer Cake
Mini Lemon Drizzle Bundt Cakes

Lemon Drizzle Whipped Cream Filled Giant Doughnut

FF Lemon Coconut Sponge Layer Cake
Lemon Drizzle Whipped Cream Filled Giant Doughnut

If you would like to indulge your love of lemon further, why not visit me on Pinterest at www.feastingisfun.com? All of my recipes are easy to find on one board, plus I have another board dedicating to Lemon Love. Sweet or savoury, lemon is an ingredient I am never without in my kitchen. From coleslaw to cake’s and ice cream, as well as a myriad of other recipes, lemon has bags full of versatility.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or replicated without the written consent of the owner. Please see my Disclosure Policy.

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Lime Ripple Luxury Ice Cream

Hi to all my fabulous readers. I hope that you are enjoying the current spell of warm weather here in the south of England? I appreciate that not everybody does. While it is so hot, a no churn ice cream recipe is what’s called for. Also, this Lime Ripple Luxury Ice Cream can be made in the morning, ready to enjoy by the evening. So what’s stopping you?

FF Lime Ripple Luxury Ice Cream
Lime Ripple Luxury Ice Cream no churn.

Yes, I am currently in the middle of a full blown love affair with limes. I make no apology, since they taste so good. Having a softer, less sour flavour than lemons, they work well in many savoury dishes such as Lime Couscous . While in sweet dishes limes add a rounder, less tart, more subtle flavour. The kitchen is never without lemons or limes.

FF Lime Ripple Luxury Ice Cream
Lime Ripple Luxury Ice Cream refreshingly good.

This ice cream recipe uses homemade lime curd. The flavour of which is sublime. Since lime curd is readily available online and in the shops, feel free to substitute. My recipe for lime curd will be posted on here in the next week or so. As a food blogger I always double check a new recipe before sharing it. Resulting in a reliable and consistent recipe that you may then follow in confidence.

FF Lime Ripple Luxury Ice Cream
Lime Ripple Luxury Ice Cream with homemade lime curd.

Since I am aware that not everyone owns an ice cream maker, this no churn recipe enables you to make great ice cream at home, without the need for an ice cream maker. Easily made with three main ingredients, a delightful dessert, to share with family and friends.

FF Lime Ripple Luxury Ice Cream
Lime Ripple Luxury Ice Cream quick and easy to make.

A quick note before starting. Depending on what the flavour is to be added to the base, has a direct impact on the quantity of condensed milk used. The lime curd used in this recipe is reasonably tart, as it is homemade. Shop bought curds should be similar. Yet if making, for example milk chocolate ice cream, the condensed milk should be reduced. Otherwise the result may well be an overly sweet ice cream. This is not a one size fits all recipe.

Recipe: Lime Ripple Luxury Ice Cream makes 1L approx.

600ml Double Cream

250g Condensed Milk – I use Carnation

1tsp Vanilla Extract – I use Nielsen-Massey

150g Lime Curd

Method:

This recipe forms part of a review for Andrew James and uses their Set of Five Stainless Steel Mixing Bowls With Air Tight Lids. The largest bowl holds 4500ml and has a splatter proof lid, meaning that a handheld whisk can be placed through the central hole where part of the lid is removed. This bowl proved excellent for whisking this ice cream.

FF Lime Ripple Luxury Ice Cream
Largest of the nest of 5 bowls with splatter proof lid.
  • Firstly, pour the cream into a large bowl and then weigh the condensed milk directly into the bowl. Add the vanilla extract.
  • Whisk the ingredients in the bowl. For this bowl the lid was attached with the centre removed and the ingredients were whisked until thickened. The thickness of the cream mixture should easily hold a figure of eight.
FF Lime Ripple Luxury Ice Cream
Making the no churn base for this ice cream
  • The splatter guard on this bowl only let through the tiniest spots of cream. Whereas usually there is a massive kitchen clear up, wiping cupboards and floors!
  • Next add in 50g of lime curd and give the mixture a quick mix, so that it is fully incorporated.
  • Pour the ice cream base into a freezer proof container, which has a secure fitting lid.
  • Now pour over the remaining 100g of lime curd and ripple it through the whipped cream. The handle of a wooden spoon swirls through the mixture with minimal spillage.
FF Lime Ripple Luxury Ice Cream
Creating the Lime Ripple Luxury Ice Cream ready for the freezer.
  • Snap the lid on to the ice cream container and place in the feeezer. If made in the morning ready for eating later in the day, switch the freezer to fast freeze mode and the ice cream should be frozen after 6 hours. The fast freeze setting is not required if freezing overnight.
FF Lime Ripple Luxury Ice Cream
Lime Ripple Luxury Ice Cream ready to serve.

If the ice cream has been frozen overnight or for longer, remove it from the freezer 10-20 minutes prior to serving. As there are not any preservatives or additives added, it needs a little time to soften up, before scooping.

FF Lime Ripple Luxury Ice Cream
Lime Ripple Luxury Ice Cream served with extra lime curd drizzled on top.

Since coconut, lime chocolate, extra lime curd all compliment the lime beautifully, have fun and play around with toppings. Or simply enjoy it as it is!

If you have enjoyed the recipe for Lime Ripple Luxury Ice Cream you may also like these:

Dark Chocolate Chip Vanilla Ice Cream

FF Lime Ripple Luxury Ice Cream
Dark Chocolate Chip Vanilla Ice Cream

Lemon Ripple Ice Cream

FF Lime Ripple Luxury Ice Cream
Lemon Ripple Ice Cream

Triple Chocolate Chunk Ice Cream

FF Lime Ripple Luxury Ice Cream
Triple Chocolate Chunk Ice Cream

Since creating recipes and sharing them is the heartbeat of Feasting is Fun. Each recipe is double checked, ensuring you have a consistent and reliable recipe to follow.

Whatever you are making, creating and baking in your kitchens, have fun creating your feast.

Sammie xx

As a secial thank you to my readers  Andrew James are offering my readers a 10% discount on this range of bowls. A fantastic offer on a great set of bowls. they are dishwasher safe and have a non slip base. Perfect for making this delicious ice cream. Simply add SAMMIE10 at the checkout to recieve your discount.

Please do not copy any part of this post without my specific written agreement. See my Disclosure Policy

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Boozy Lemon Drizzle Bundt Cake

I adore lemons. They are used in both sweet and savoury cooking in my kitchen. So, in honour of our eldest daughter’s birthday and inspired by last week’s first Great British Bake Off episode, I bring you my 100% gluten free Boozy Lemon Drizzle Bundt Cake.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake moist, light with a great lemon tang.

This gluten free cake tastes no different to a regular cake made with ‘wheat’, which I am really pleased about, as it means more people can make and eat this delicious treat!

That said this Boozy Lemon Drizzle Bundt Cake can be made with regular, plain white flour if you do not need to make it gluten free.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake as beautiful to look at as it is to eat.

Such a delightfully light, moist cake, with the tang of limoncello spiked drizzle soaked through the entire cake.

My Boozy Lemon Drizzle Bundt Cake, is a true lemon drizzle cake, in the sense that it has hot lemon syrup poured over a skewer spiked cake. Using a Bundt pan means that the syrup soaks from the bottom to the top, creating a fabulously flavoured cake.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bunt Cake such a stunning design.

As this cake was made for my daughter, to be shared with family and friends, I was very restrained when it came to adding the limoncello. For adults you could easily double, or triple the amount stated. Remember though it is the lemon flavour that needs to hit the palette first. Don’t knock everyone out with too much vodka 😉.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake with a damp, drizzled crumb.

The colours used to decorate this cake are simply her favourite. I piped a line of thick, lemon icing along each ridge of the cake and then added sky blue sugar sparkles, pressing them in gently to the icing so they would stay. A finial dusting of white, edible glitter in the centre adds the necessary sparkle, even if it doesn’t show up in all of the photographs.

I chose to use the Heritage Bundt Pan by Nordicware.

Recipe: Boozy Lemon Drizzle Bundt Cake serves 10-12

I highly recommend Wilton cake release spray to grease the Bundt pan, alternitavely use melted butter and brush every part of the inside of the pan, then add 1 tablespoon of gluten free flour, tip the pan around until it is completely covered and tip out any excess flour – I cannot guarantee the same sharp edges using the butter/flour method.

For the Cake

275g/10oz Unsalted Butter softened to room temperature

275g/10oz  Caster Sugar

1/4tsp Salt – I use Maldon Sea Salt

275g/10oz Certified Gluten Free Flour – I use Doves Farm

2tsp Baking Powder – I use Waitrose as it is gluten free

1tsp Vanilla Extract – I use Nielsen-Massey extracts

1tsp Lemon Extract or juice of half a lemon

Zest of one lemon

6 Large Free Range Eggs

For the Drizzle

Approx 50ml Freshly Squeezed Lemon Juice – juice of 2 lemons

Approx 50ml of tap water to make up to 100ml with the lemon juice

100g/4oz Caster Sugar

2tbsp Limoncello – more can be added for a pronounced flavour if desired

Icing to Decorate the Cake

200g/7oz White Icing Sugar

Juice of one whole lemon – approx 30mls, make up to volume with water if needed

Optional – sprinkles and edible glitter – ensure they are gluten free

Method: Preheat the oven to 170C/150C fan, gas mark 3.5

  • Prepare the Bundt pan by spraying or brushing on cake release, ensuring every part of the inside of the pan is covered.
  • Into a large bowl add the butter, sugar and salt. Whisk/beat until pale and creamy.
  • Weigh the gluten free flour and sift into a separate bowl with the baking powder.
  • Add the 6 eggs to the butter/sugar mixture and 2 tablespoons of the pre weighed, sifted flour – this will stop the mixture from splitting, which can lead to a denser cake. Whisk/beat the eggs into the butter and sugar until you have a fully combined, light mix.
  • Add the rest of the flour/baking powder, the lemon extract, vanilla and lemon zest.
  • Using a metal spoon fold all the ingredients together until they are fully combined.
  • Spoon the cake batter into the prepared Bundt pan.
FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake ready for the oven.
  • Place the Bundt pan in the centre of the preheated oven and bake for 50-60 minutes.
  • Whilst the cake is baking make the drizzle:
  • Squeeze the strained juice of 2 lemons into a measuring jug, make the volume up to 100ml with tap water. Place 100g of sugar into a small saucepan and add the lemon juice liquid to it. Swirl to mix and place over a medium heat. Do not stir! Swirl occasionally, until the sugar is fully dissolved and the liquid starts to bubble. Remove the saucepan from the heat. Add your desired amount of limoncello and place a lid on the saucepan.
  • The cake is cooked when it is golden in colour, coming away from the sides of the pan and an inserted skewer comes out clean.
  • Once baked remove the cake from the oven. Allow the cake to cool for 10 minutes in the Bundt pan.
  • After 10 minutes use a wooden skewer to create holes right through the cake. I poked approximately 25 holes in the cake, this will allow the syrup to moisten the entire cake, not just the bottom – remember the Bundt cake is upside down.
  • Drizzle over the warm, boozy, lemon syrup, making sure you cover the entire base of the cake.
FF Boozy Lemon Drizzle Bundt Cake
Piercing holes with a wooden skewer that allow the boozy lemon drizzle to soak through.
  • Leave the cake for a further 5 minutes in the pan, to allow the drizzle to soak right through to the top of the cake.
  • Now turn the Boozy Lemon Drizzle Bundt Cake out on to a cooling rack and allow to cool completely.
FF Boozy Lemon Drizzle Bundt Cake
Beautifully moist cake with clean, deep, swirling lines.

To Decorate the Boozy Lemon Drizzle Bundt Cake:

  • Sift the icing sugar into a bowl. Add 30mls of lemon juice and stir.
  • Add extra water to create a thick icing, that can still be piped.
  • Spoon the thick icing into a disposable piping bag (or piping bag fitted with a 3-4mm piping nozzle). Snip the end off of the disposable bag to leave a 3-4mm opening.
  • Place the cooling rack over a large baking tray – this will catch all the drips.
  • Starting from inside of the Bundt hole pipe the icing, following the lines of the swirl.  Keep the pressure steady and pipe into the groove of the swirl, finishing when you reach the edge. Pull the bag away from the cake and any excess icing will drip through the cooling rack.
  • Continue working around each swirl until the cake is completed.
FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake looks perfect just like this.
  • If adding sprinkles, either follow my design, adding them just away from the centre of the cake, or let your imagination take over and create your own design!
  • Finally add a dust of (I used) white edible glitter, to give your cake some added sparkle.
  • Carefully transfer the cake to a board/stand/plate.
FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake simply stunning to look at!

Take photos of your beautiful creation.

Then serve it sliced with a cup of tea or coffee, or if it’s adults only, a shot of limoncello alongside 😉.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake definitely made for sharing.

I am so pleased our daughter chose the light blue sprinkles for this cake. To be honest, it isn’t a colour I would put with a lemon cake and yet it looks so beautiful. She has a brilliant eye for design and I regularly ask her opinion on colour schemes/layouts and photographs for Feasting is Fun.

Thank you Star and very happy birthday.

If you have enjoyed this recipe for Boozy Lemon Drizzle Bundt Cake you may also like these:

Lemon Blueberry Bundt Cake

FF Boozy Lemon Drizzle Bundt Cake
Lemon Blueberry Bundt Cake.

Lemony Strawberry Pavlova

FF Boozy Lemon Drizzle Bundt Cake
Lemony Strawberry Pavlova also gluten free.

Swirl Lime Drizzle Cake

FF Boozy Lemon Drizzle Bundt Cake
Swirl Lime Drizzle Cake

I have other gluten free cake recipes such as my Marshmallow Frosted Mango Cupcakes and my Strawberry Whipped Cream Giant Doughnut.

My aim is to make as many recipes as possible gluten free. Obviously this is going to take some time to retest recipes and make adjustments as needed.

Next on the agenda is cracking gluten free pastry. I’ve been asked many times for a recipe, so I will be working on that over the coming weeks.

Whatever you are making, baking and creating in your kitchens, remember food always tastes better when it’s shared. So why not invite your neighbours round for a cup of tea and a slice of something delicious?

Sammie xx

My Boozy Lemon Drizzle Bundt Cake has also been submitted for this weeks #GBBOTwitterBakeAlong on Twitter. Click on the hashtag on Twitter and join in the Baking Community fun!

 

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Loveliest Lemon Curd Cake

For for those of you who have visited Feasting is Fun before, you will be very aware of my love affair with lemons. I absolutely adore not only their tart, intense flavour, but also their ability to transform a sweet or savoury dish. After using lemon curd to create my Lemon Ripple Ice Cream, I decided to use it in a bake. Specifically this delightful Loveliest Lemon Curd Cake.

FF Lemon Curd Cake
Loveliest Lemon Curd Cake perfect for afternoon tea.

A wonderfully moist, damp cake, the lemon curd injects a wonderful tartness in the centre that is balanced by the lemon swirled buttercream on top.

If you love lemons, then I’ll guarantee this Loveliest Lemon Curd Cake will delight you!

FF Lemon Curd Cake
Loveliest Lemon Curd Cake whatever time of year brings the sunshine indoors.

Baked as a whole cake, that is then cut in two, this refreshingly flavoured cake is simple to make and decorate.

FF Lemon Curd Cake

    Loveliest Lemon Curd Cake with an added sprinkle of glitter.

I was sent a new cake tin to try out, so I decided on this Loveliest Lemon Curd Cake. The cake batter has both finely grated lemon zest and lemon extract oil in it. I’ve given an alternative for the oil in the recipe, although I do recommend buying some if you can. It brings another level of lemonyness to the cake and unlike fresh lemon juice, does not cause any curdling of the cake batter or buttercream.

FF Lemon Curd Cake
Loveliest Lemon Curd Cake look at how the light shines through the lemony yellow of the cake?

Lemons have such a sunny yellow colour that they really do bring the sunshine indoors whatever the weather!

Recipe: Loveliest Lemon Curd Cake serves 8-10

You will need an 8″/20cm diameter cake tin that is 3″/7.5cm deep

275g/10oz Unsalted Butter – plus a little extra for greasing

275g/10oz Caster Sugar

1tsp Lemon Oil – I use Nielsen-Massey

6 Large Free Range Eggs

275g/10oz Self Raising Flour (if using plain add 2tsp baking powder)

1/4tsp Salt – I use Maldon Sea Salt

Grated Zest of 1 Whole Lemon

4-5tbsp Lemon Curd – I use Waitrose luxury lemon curd – make sure you pick a tart one

For the icing:

100g/4oz Unsalted Butter

200g/7oz Sifted Icing Sugar

1/2tsp Lemon Oil – or 1tbsp Lemon Curd

2tbsp Very Hot Water from a kettle

Optional – Sprinkles and edible glitter

Method: Preheat the oven to 160C/140C fan, gas mark 3

  • Grease with butter and line the base of the cake tin with baking parchment. I was  testing a new PushPan. I still greased and lined the tin.
  • Into a large bowl add the butter, salt and sugar.
  • Whisk/beat until pale and creamy.
  • Add all 6 eggs (I crack mine into a separate bowl first) and the lemon oil/substitute with 1tbsp of lemon curd if no lemon oil is available.
  • Sift in the self raising flour.
  • Mix on a low speed until just combined.
  • Add the finely grated zest of one whole lemon.
  • Mix the cake batter until just smooth – I do this by hand using a spoon.
  • Spoon the Loveliest Lemon Curd Cake batter into the cake tin and smooth the top.

FF Lemon Curd Cake

    Loveliest Lemon Curd Cake ready for the oven.
  • Place the cake tin into the centre of the oven and bake for 1 hour – 1 hour 15 minutes. The cake is baked when an inserted skewer comes out clean. My cake took 1 hour 15 minutes to bake.
  • Once the cake is baked remove from the oven and allow to cool completely in the cake tin.
FF Lemon Curd Cake
Baked Loveliest Lemon Curd Cake cooling in the tin.
  • When the cake is cold remove from the tin.
  • With the PushPan tin I used, I simply popped the pan on to a tin of beans and pressed the sides down. The cake released from the tin very easily.
FF Lemon Curd Cake
Loveliest Lemon Curd Cake easily released from the PushPan

Making the lemon buttercream:

  • Into a large bowl add the softened butter, sifted icing sugar, lemon oil or curd and 2 tablespoons of hot water.
  • Whisk slowly at first, increasing in speed as the icing sugar is absorbed. Continue whisking on high for a couple more minutes until you have a pale, creamy, light buttercream.
  • Scoop the buttercream into a disposable piping bag fitted with a large closed star tip.
  • Carefully cut the cake in half horizontally, so that it becomes a sandwich cake.
  • Spoon enough lemon curd on to the bottom layer to cover it generously.
FF Lemon Curd Cake
Add a generous layer of lemon curd.
  • Place the top of the cake back on and pipe six buttercream swirls around the edge and one in the centre of the cake.
FF Lemon Curd Cake
Loveliest Lemon Curd Cake so pretty but there’s room for a finishing touch.
  • Add sprinkles and edible glitter (if using) and your Loveliest Lemon Curd Cake is ready to be sliced and served.
FF Lemon Curd Cake
Loveliest Lemon Curd Cake sparkling deliciousness.

I do love a slice of cake for Sunday afternoon tea, or any day of the week afternoon tea, when the cake is this good!

FF Lemon Curd Cake
Loveliest Lemon Curd Cake perfect for any occasion, but especially afternoon tea.

I honestly think the pictures in this post speak for themselves. This Loveliest Lemon Curd Cake bursts with lemony yellowness once cut and tastes absolutely perfect. The soft buttercream and tart lemon curd, with a deliciously moist lemon cake.

Today will not be the only time I make this cake!!

If you have enjoyed the recipe for this Loveliest Lemon Curd Cake here are some others you may also enjoy:

Glazed Lemon Bundt Cake

FF Lemon Curd Cake
Glazed Lemon Bundt Cake

Lemony Strawberry Pavlova

FF Lemon Curd Cake
Lemony Strawberry Pavlova

Lemon Drizzle Cake Bars

 

FF Lemon Curd Cake
Lemon Drizzle Cake Bars

Whilst this Loveliest Lemon Curd Cake looks pretty with the buttercream swirls, it really is the layers of lemon flavour that make this cake so enticing.

Whatever you are making and baking in your kitchen this weekend I hope that you are having fun. As I popped a couple of slices of this yummy cake over the back fence to our neighbours, almost blinded by the glitter sparkling in the sunlight, I was reminded of how much I simply enjoy sharing.

Baking for my family, friends, neighbours, postman and postlady, random delivery drivers, makes me feel good. Why?? Because it puts a smile on someones face. The heart of this blog is to share, enjoy feasting with people and have fun whilst doing so.

There is no price to making someone smile.

Who will you make smile this week?

Sammie xx

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Lemon Ripple Ice Cream

Lemon Ripple Ice Cream, this is THE ice cream I have wanted to make throughout my entire life. Creamy with tart lemon curd rippled through. If you love lemon, like I do, then trust me when I say you need to make this luscious ice cream.

FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream indulgently refreshing.

This luscious Lemon Ripple Ice Cream really is a dream come true for me. I adore lemons. I heard Jamie Oliver once say that if there weren’t lemons in his kitchen he’d give up cooking. I doubt he meant it quite to that extreme, but I do understand his passion for them.

I happily use them in savoury recipes such as my Tangy Lemon Potato Salad and sweet recipes such as this delightful Lemony Strawberry Pavlova. Their flavour is so transferable between both sweet and savoury dishes.

FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream you have to make this to know how wonderful it is.

Here, in this Lemon Ripple Ice Cream, there is a wonderful soft, creamy lemon background flavour, with bursts of tart, intense citrus lemon. The combination of both the subtle and vibrant creates a tastebud sensation that draws you into a dreamy world of lemony loveliness.

FF Lemon Ripple ice Cream
Lemon Ripple Ice Cream nothing else needed except a spoon.

Whilst you absolutely could eat this ice cream in a cone, for me, I wanted nothing to interrupt the pure creamy sensation of eating it with just a spoon. I wasn’t disappointed!

This Lemon Ripple Ice Cream is deceivingly rich. I feared whilst churning it yesterday in my new Andrew James Ice Cream Maker, that none would actually make it to the freezer. Happily I restrained myself. I am so glad that I did. Tasting it today, frozen, yet softened enough to scoop, was reward for my patience and restraint!

Just a quick note on ingredients; if you don’t have lemon extract, which is available online and in good supermarkets, don’t worry, the lemon curd added during the churning process will still provide a great lemon flavour. As for the lemon curd, use a good quality tart one, without bits. I love lemon curd with real peel in it, but this is not the place to use it.

Recipe: Makes 750ml Lemon Ripple Ice Cream

300ml Double Cream

300ml Whole or Semi Skimmed Milk

4 Large Free Range Egg Yolks

6tbsp Caster Sugar

1tsp Corn Flour

1tsp Vanilla Extract – I use Nielsen Massey

1tsp Lemon Extract – I use Nielsen-Massey

300g Best Quality Lemon Curd – I used Waitrose new waitrose 1 lemon curd, it is beautifully tart

Method: Ensure the frozen ‘bowl’ of your ice cream maker has been in the freezer for 24 hours or according to the manufacturers instructions.

Note – For step by step photos of the custard base cooking process please see Very Vanilla Ice Cream

  • Place the cream and milk into a large saucepan on a medium heat.
  • Heat until just before the liquid boils, you will see little bubbles form around the outside rim – this is known as the scalding point, once reached remove from the heat.
  • In a large bowl whisk together the egg yolks, sugar, extracts and corn flour until pale and thickened.
  • With the whisk still running on low, slowly pour the hot cream into the egg mixture.
  • Tip the entire mixture back into the saucepan, place over a medium/low heat stirring constantly until it thickens and coats the back of a wooden spoon.
  • Remove from the heat.
  • Pour the hot custard through a sieve into a large bowl.
  • Place cling film directly on to the surface of the custard to prevent a skin from forming.
FF Lemon Ripple Ice Cream
Leave the custard base to cool.
  • Leave to cool and then chill in the fridge. Once chilled transfer to a jug.
  • Set up your ice cream maker and if it is like mine, it will need to be switched on and churning before pouring in the custard.
  • Pour in the custard through the shoot and leave to churn until softly frozen.
  • Add half of the lemon curd, I use a teaspoon and added it one teaspoon at a time, through the hole, so that it slowly becomes incorporated within the ice cream.
  • When the ice cream is soft but can hold its shape stop the ice cream maker.
  • Transfer the ice cream to a freezer proof tub.
  • Spoon the remaining lemon curd on to the ice cream.
FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream ready to be rippled.
  • Use a spoon to gently ripple the lemon curd through the ice cream.
FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream ready for the freezer.
  • Resist the urge to just dive in with a spoon, as this really tastes better once it is properly frozen.
  • Pop the lid on and place in the freezer for 12 hours or ideally overnight. Why ideally? Because then you’ll be asleep and not thinking about the ice cream 😉
  • To serve, remove the tub from the freezer 15 minutes before scooping to allow it to soften.

Serve scooped into elegant dessert bowls or enjoy in an ice cream cone. Either way prepare yourself to fall ompletely, head over heels in love, with a new flavour of ice cream – Lemon Ripple Ice Cream.

FF Lemon Ripple Ice Cream
Lemon Ripple Ice Cream worth the wait and utter food heaven.

Lemon Ripple Ice Cream is very much a dreamily, creamy ice cream, not in any way a sorbet – which by the way I love and am working on a recipe.

This ice cream would make the perfect dessert after a spicy, hot meal. Refreshing, creamy and palette cleansing, yet you still feel like you’ve had dessert.

However and whenever you eat this delicious ice cream, be sure to enjoy it with others. Listen to the oohs and aahs of your loved ones enjoying something really, really good. It will make you smile 😀

If you have loved this Lemon Ripple Ice Cream recipe here are some others that you may also want to try:

Chocolate Honeycomb Ice Cream

FF Lemon Ripple Ice Cream
Chocolate Honeycomb Ice Cream delicious served in toffee cookie cups.

Strawberry Ripple Ice Cream

FF Lemon Ripple Ice Cream
Strawberry Ripple Ice Cream another way to enjoy strawberries and cream.

Chocolate Orange Ice Cream

FF Lemon Ripple Ice Cream
Chocolate Orange Ice Cream with a chocolate ganache rippled through.

I love being able to create my own ice cream flavours at home. Having an ice cream maker makes it so easy. Preparing the custard takes 15 minutes, then the custard is left to cool. Churning takes about 20 minutes and you can eat the ice cream scooped from the ice cream maker, if you want a soft set ice cream. Otherwise overnight in the freezer and you have any flavour ice cream you like!

That can never be a bad thing eh???

Thank you for your comments, photos on social media, I absolutely love seeing your makes and bakes. It still thrills me every time someone uses one of my recipes.

Have fun feasting, sharing and making people smile.

Sammie xx

Andrew James

provided me with an ice cream maker to review. All views, opinions, content, recipes and photographs are my own. Please see my Disclosure Policy.

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Lime Couscous

Today I have the easiest, most delicious and versatile side dish for you, my Lime Couscous.

MD Lime Couscous
Lime Couscous the perfect side dish to compliment your main dish.

Full of fresh lime flavour and so easy to make, this dish will soon become part of your repertoire.

MD Lims Couscous
Lime Couscous fresh parsley and lime slices give this dish the finishing touch.

For those of you who have not yet tried couscous, let me explain what it is. Couscous are tiny pieces of dried pasta and unless labelled otherwise it is NOT gluten free.

Due to it being so small it doesn’t even need cooking. It simply needs rehydrating with hot liquid.

How easy is that ??!!

MD Lime Couscous
Lime Couscous pairs beautifully with this Morrocan Lamb Stew.

I developed this recipe for Lime Couscous to specifically partner my Morrocan Lamb Stew. It is absolutely delicious with the stew. Balancing the fruity, spicey sauce, with its own tangy, citrus flavour.

As couscous can be served at room temperature it is absolutely perfect for buffets and barbecues. It’s fresh lime flavour pairs really well with fish, chicken, lamb kebabs – really the possibilities are endless. I cannot wait to try it with my Chunky Chilli.

Recipe: Lime Couscous serves 6 people.

300g/11oz Dried Couscous – allow 50g/2oz per person

2 Limes

1 Vegetable Stock Cube – I use Knorr’s

Boiling Water

Sea salt and freshly ground black pepper to taste

Method: Do not stir the couscous at any point!

Weigh out the couscous into a large, heatproof bowl.

Dissolve the stock cube in a jug of boiling water, approx 450mls/1 pint.

Squeeze the juice of one and a half limes and add this to the couscous.

Pour the stock over the couscous and top up with boiling water so that the liquid comes 2.5cm/1″ above the top of the couscous.

Cover the bowl with cling film, or I used a plate and leave for 15 minutes.

After this time the couscous will have absorbed all of the hot liquid.

MD Lime Couscous
The couscous has absorbed all of the stock and lime juice.

Remove the cling film/ plate.

Using a fork, fluff up the couscous, like you would with rice,

MD Lime Couscous
Fluff the couscous with a fork.

Taste the Lime Couscous and check for seasoning, add as necessary.

Roughly chop a large handful of parsley leaves. Add these to the couscous and transfer to a serving dish.

Finish by adding a few slices of lime to the couscous and a final sprinkle of parsley leaves on the top.

MD Lime Couscous
Lime Couscous – what will you serve it with?

It really is that simple to make this dish!

With Spring now here and the promise of warmer days beckoning, this Lime Couscous is the perfect dish to serve, as it can sit at room temperature, not taking up fridge or oven space.

In fact, although it is perfectly fine eaten hot, I much prefer it slightly warm.

However you serve this Lime Couscous, it will be enjoyed and feasted on, simply because it tastes so delicious.

Do you have any simple, go-to recipes? Please leave a comment in the box.

If you have enjoyed this Lime Couscous, here are some other recipes that you might like to try:

Leek Colcannon

GF Leek Colcannon
Leek Colcannon

Lemon Garlic Vegetable Orzo

MD Lemon Garlic Vegetable Orzo
Lemon Garlic Vegetable Orzo

Baked Garlic Herb Potato Wedges

MD Garlic Herb Potato Wedges
Garlic Herb Potato Wedges

I absolutely love to see what you are cooking, baking and making. Please pop a photo on Twitter/Instagram and tag me in, I’ll be sure to give you a shout out or re-tweet!

Whatever you are making in your kitchen, make a little extra and invite someone round for dinner. Food always tastes better when it’s shared!

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

 

 

 

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Glazed Lemon Bundt Cake

I adore lemons. Their fragrance, flavour and vibrant, sunny colour. So, I have put them to delicious use and made this Glazed Lemon Bundt Cake for you.

Glazed Lemon Bundt Cake
Glazed Lemon Bundt Cake

This Glazed Lemon Bundt Cake is an entirely different recipe to my Lemon Drizzle Cake.

Yes it still has strips of lemon zest and juice in the batter, making sure you keep topped up on your Vitamin C! This cake is more akin to a Madeira Cake, being slightly denser than a sponge. This is most definitely a good thing people!

Buttermilk is added in this recipe and it ensures a moist crumb, bursting with lemon flavour.

Glazed Lemon Bundt Cake
The definition from the Bundt pan is stunning on this Glazed Lemon Bundt Cake

Can we talk about the glaze for a minute?

It is literally TA-DIE-FAW!!

Lemon juice mixed with icing sugar is a wonderful thing. It it the glaze that covers this cake.

Intensely lemony, not lip puckering though as it is wafer thin.

The lemon glaze is what first hits your tongue, waking your tastebuds up and alerting them to the buttery, lemon cake that follows. Oh yes this cake is lemon through and through.

Glazed Lemon Bundt Cake
Glazed Lemon Bundt Cake look how it sparkles!

So for all you lemon lovers out there – this is the cake you have been waiting for.

Please don’t worry if you don’t own a Bundt tin, this cake can be baked in an 8″ round tin, or a loaf tin.

Glazed Lemon Bundt Cake
Look at the fantastic detail on this Citrus Loaf Tin.

I would urge you though to buy a Bundt tin. They take any cake batter and turn it into the most beautiful cake without you having to do anything. That’s got to be a good thing, right?

All my Bundt tins are by Nordic WareThere are various stockists in the UK so it’s worth shopping around, for both variety and price.

The Citrus Loaf Bundt Tin I used for this cake was bought in the sales from Lakeland for half the retail price. I know they have sold out online now, but it’s worth checking your local branch.

Also Amazon, eBay, TK Max and other retailers,  frequently have Bundt tins at lower prices.

Have I convinced you?

Recipe: Makes 1 Glazed Lemon Bundt Cake – serves 8-10

Cake Release Spray – I use Wilton’s (or melted butter for greasing the tin)

175g/6oz Unsalted Butter –  at room temperature

175g/6oz Caster Suger

200g/7oz Self Raising White Flour (if using Plain flour use 2tsp baking powder not 1/2tsp as stated below)

1/2tsp Baking Powder

1/4tsp Salt

3 Large Eggs – I use free range

1tsp Vanilla Extract

100ml/4fl oz Buttermilk – left out of the fridge for 1 hour prior to use

2 Lemons – washed

200g Icing Sugar – sift

Optional – white edible glitter

Method: Preheat the oven to 175C/160C fan oven

Note: If using melted butter to grease your tin, do so now, ensuring every part of the tin is covered in butter by using a pastry brush.

In a large bowl whisk the butter and sugar together until pale and fluffy.

Into a jug add the 3 eggs, buttermilk and vanilla extract. Mix to combine.

Zest one of the lemons using a grater or lemon zester. Cut the lemon in half.

Add 2tbsp of flour to the bowl, then add the egg/buttermilk mixture from the jug.

Whisk until thoroughly combined.

Note: The 2tbsp of flour should stop the mixture from curdling. If it does curdle please don’t worry, it will come back together in the next step.

Add the rest of the flour, salt, lemon zest and juice from half a lemon to the bowl.

Using a metal spoon gently mix all the ingredients together, until you have a smooth cake batter.

Spray your Bundt tin thoroughly with cake release (I do this over the sink).

Spoon the cake batter into the Bundt tin, lightly pressing to ensure the batter is in every part of the tin.

Glazed Lemon Bundt Cake
Always ensure the Bundt tin is never more than 3/4 full with cake batter.

Place the tin into the oven and bake for 50-60 minutes.

The cake is baked when golden, slightly shrinking away from the sides and an inserted wooden skewer comes out clean.

Once baked remove from the oven.

Glazed Lemon Bundt Cake
Place the Bundt tin onto a cooling rack and allow to cool for 15 minutes.

After 15 minutes cooling invert the tin onto the cooling rack and leave for 5-10 minutes.

Gently lift the tin away from the cake.

Glazed Lemon Bundt Cake
Ta-dah one not yet Glazed Lemon Bundt Cake.

Allow to cool completely before glazing.

For the glaze:

Place a tray or a large piece of baking parchment under the cooling rack.

Sift the icing sugar into a bowl.

Juice the remaining lemon half and the other lemon. You need 60mls exactly of lemon juice. If you do not have quite enough top up with tap water.

Add the lemon juice to the icing sugar and mix thoroughly until you have a very smooth consistency.

Glazed Lemon Bundt Cake
Slowly spoon the glaze over the top of the cake.

Allow the glaze to drip down the sides and then spoon more glaze over uncovered parts of the cake. Taking the excess glaze from the tray underneath and re-spooning it over the cake until it is completely covered.

Glazed Lemon Bundt Cake
Glazed Lemon Bundt Cake allow the glaze to set.

When the glaze has set sprinkle lightly with white edible glitter.

Move the cake onto a serving plate.

Glazed Lemon Bundt Cake
Delicious Glazed Lemon Bundt Cake.

Give yourself a pat on the back for making such a stunning cake!

Yes, alright I know the Bundt tin did most of the work, so why wouldn’t you want to get one??

Enjoy this cake with friends, family, work colleagues, anyone who loves lemon cake. Food tastes infinitely better when shared.

If you have loved baking this Glazed Lemon Bundt cake, here are a few more you might like to try:

Luscious Lemon Bundt Cake

Marbled Chocolate Bundt Cake

Lime Coconut Blossom Bundt Cake

Sammie xx

 

 

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