The ultimate 40th birthday cake recipe with a lemon sponge, easily customisable and decorated with smooth buttercream icing and sweet treats – you can't go wrong!
Happy 40th Birthday to us! We're celebrating with this delicious zesty lemon cake by @onesxitydegrees. It's such a special recipe to us, this cake says Whitworths Sugar all over - vibrant, colourful, sweet and extravagant💜🧡
Use our recipe to celebrate your loved ones’ 40th – it’s easily customisable with colours and sweet treats to make it as unique as they are!
Preheat the oven to 160°C fan.
Lightly grease and line a 10 x 8 inch number shape tin.
Cream together the caster sugar
and baking spread in a bowl for 2 mins, until light and fluffy.
Add the eggs one at a time along
with a large spoonful of flour, mixing in between each.
Mix in the lemon zest and juice.
Fold the flour into the mixture
using a spatula/metal spoon.
Add the mixture to the tin and
bake in the oven for approx. 35-40 mins.
Leave the sponge in the tins for 10
mins, then carefully remove and cool on a wire rack.
Once cool, wrap the sponge well
with cling film and chill for at least 60 mins in the fridge or ideally
overnight.
Buttercream
With a handheld or stand mixer, beat
the butter for 3-5 mins until pale and fluffy.
Add half the icing sugar and beat
again until combined.
Mix in the remaining icing sugar,
along with the vanilla extract and milk and beat for 5 mins.
Fold the buttercream using a
silicone spatula, pressing out any air bubbles.
Split the buttercream into
however many colours you are using and mix in your food colouring.
Decorating
Using a large serrated knife of
cake leveller, cut the chilled sponge in half.
Assemble the cake by piping a
layer of buttercream on top of the first sponge and drizzle the lemon curd over
the buttercream. Place the second sponge on top.
Using different piping nozzles,
pipe the remaining buttercream over the top of the cake.
Decorate with sprinkles, mini
cupcakes, mini chocolate bars or anything you like!
