Lemon Sherbet Buttercake

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Don’t be fooled by the lack of height, this cake is really delicious.

So I made a rookie error that I feel I’m entitled to make as a rookie baker (…right? Right?!), which is to add baking soda to plain (all-purpose) flour and expect it to come up like self-raising flour.

Nope.

(The internet has since informed me that it’s baking powder and not soda that makes the magic happen. The lesson here is to not be too lazy to go to the shops to get more flour.)

Anyway, what did work is my frosting, which I’m super pleased about. It’s basically butter cream mixed with a little dollop of lemon butter, and the result is a tingly lemon fizz delight, much akin to sherbet.

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I should really call this thing a shortcake. Get it? Ha ha.

Anyway, I used some basic recipes from Women’s Day. I recommend following the recipe to avoid the same grief I experienced.

Basic Buttercake

125g butter (softened)
1/2 tsp vanilla extract
3/4 cup caster sugar
2 eggs
1 1/2 cups self-raising flour
1/2 cup milk

1. Preheat oven to 180°C/160 fanforced. Line a 20cm springform tin with baking paper.
2. Beat butter, extract and sugar until fluffy. Add eggs one at a time. Stir in flour and milk in two batches. Spread mixture evenly into tin and bake for about 40 mins or until cooked. Cool on a wire rack.

Lemon Butter Cream

125g butter (softened)
1 1/2 cups icing sugar
2 tbsp milk
1 tbsp lemon butter (or more to taste)

1. Beat butter until creamy and pale.
2. Gradually beat in half the icing sugar,  then the milk, then the rest of the sugar. Stir or beat in the lemon butter, adding more depending on how lemony you want it to be.

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