We’ve given the classic lemon and poppy seed cake a subtle, Earl Grey twist. Covered with decadent lemon curd buttercream, it’s the perfect teatime celebration cake. If you’re not a fan of Earl Grey, simply leave the tea out.
Test your cake decorating skills with this celebratory show-stopper! A delicious lemon, poppy-seed and early grey flavoured sponge is covered in a lemon flavoured buttercream and then topped with edible flowers and macarons. Perfect for a birthday celebration or a celebration of any kind!
NOTE: This recipe requires overnight drying.
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Yields:
16 serving(s)
Prep Time:
1 hr
Cook Time:
35 mins
Total Time:
1 hr 35 mins
Cal/Serv:
572
Ingredients
For the sponge
275g
unsalted butter, softened, plus extra to grease
275g
caster sugar
3Tbsp.
milk
1tsp.
Earl Grey loose-leaf tea
5
medium eggs, at room temperature, lightly beaten
275g
self-raising flour
1/2tsp.
baking powder
2Tbsp.
poppy seeds
finely grated zest 3 unwaxed lemons
For the sugared flowers and to decorate
25g
caster sugar
1
medium egg white, beaten
edible flowers in white, yellow and purple (we used Maddocks Farm Organic Edible Flowers)
3
lemon macarons
For the buttercream
250g
unsalted butter, softened
150g
lemon curd, plus 3tbsp extra to spread
2-3 tbsp milk
525g
icing sugar
Directions
Step 1
Make the sugared flowers. Line a large baking tray with baking parchment, put the caster sugar on a plate and lightly whisk the egg white in a bowl. Using tweezers, take a flower and brush all over with egg white – making sure to get between the petals. Sprinkle well with sugar and shake off any excess, then transfer to the baking tray, face down. Repeat with the rest of the flowers and set aside to dry in a cool, dry area for at least 6hr or, ideally, overnight.
Step 2
To make the sponge. Preheat oven to 180°C (160°C fan) mark 4. Grease and line 2 x 20.5cm round cake tins. Put milk in a pan, add tea and heat gently, until just steaming. Set aside to cool and infuse.
Step 3
In a large bowl, using a handheld electric whisk, beat butter and sugar until pale and creamy. Gradually add the beaten egg, whisking continuously until combined (add 1tbsp of flour if the mixture begins to curdle). Sift over flour, baking powder and a pinch of salt; fold in. Then fold in poppy seeds, lemon zest and Earl Grey mixture.
Step 4
Divide mixture equally between tins and level. Bake for 30-35min until risen, pale golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10min, then transfer to a wire rack to cool completely. Cut each cake in half horizontally.
Step 5
To make the buttercream, put butter into a large bowl and, using a handheld electric whisk, beat until smooth. Sift over icing sugar and whisk to combine. Add the lemon curd and milk; whisk until light and fluffy.
Step 6
Put the bottom layer of sponge on a cake stand or turntable, spread with a little buttercream, and then spread over 1tbsp lemon curd. Top with another layer of sponge, repeating twice more, then top with the final sponge layer. Use some of the remaining buttercream to cover the cake with a thin layer of icing for a crumb coat. Chill for 30min to firm up.
Step 7
Use most of the buttercream to generously ice the sides of the cake as smoothly as possible. Drag a palette knife evenly around the cake to make horizontal stripes, removing a little icing, but not so that you scrape it all off. Put excess into a bowl as you do each line. Use remaining buttercream to smooth over the top of the cake.
Step 8
Decorate with edible flowers and macarons and serve.
GET AHEAD: The decorated cake is best eaten on the day it’s made, but will keep in an airtight container in a cool place for up to 2 days.
Per Serving:
Calories: 572
Fibre: 1 g
Total carbs: 70 g
Sugars: 56 g
Total fat: 30 g
Saturated fat: 18 g
Protein: 5 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
