My Not So Funfetti Cake For Easter

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It’s Good Friday and I bring you a lemon butter cream topped cake with white pearls. The other element of the coloured balls within the sponge dissolved into the soft batter whilst being baked! So no “Fun-fettiβ€œ effect 😦 But I achieved a crumbly soft sponge with an extremely pretty butter cream topping, so I was happy πŸ™‚ *Lesson for next time…buy really good quality coloured sprinkle balls!

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I hope you are all having a relaxing Easter break, ours was packed with fun at the farm. Which we thoroughly enjoyed in this lovely Spring weather and the countryside air has re-energized me! Enjoy lots of food and eat as much chocolate as your heart desires. Happy Easter to you all! I will see you very soon…
Much love D x

INGREDIENTS
For the cake

130g butter softened
150g caster sugar
2 large free range eggs
Zest of 1 lemon
1/4 tsp vanilla essence
175g self raising flour
1/2 cup coloured sprinkles
4 tbsp milk

Lemon butter cream topping
100g butter very soft
Juice of one lemon
1/2 tsp lemon extract
3-4 cups icing sugar

METHOD

● Preheat oven to 180Β°c, grease and line a long loaf tin

● Cream the butter and sugar in a mixing bowl or food processor, add the zest and vanilla extract..combine well

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● Fold in the flour, stir in the milk. Throw in the coloured sprinkles and mix

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● Empty the batter out into the greased loaf tin and bake for 35-45 minutes…or until a skewer comes out clean when poked

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● Leave to cool in the tin. Meanwhile get your butter cream ready

● In a food processor, whizz the softened butter with the lemon juice, extract and 2 cups of icing sugar. Once all creamy, gradually add the rest of the icing sugar. Taste and adjust accordingly so that it spreads well when topping the cake

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● Using a spatula, dollop the butter cream onto the cooled cake. Use a fork and make swirly wave patterns for effect

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● Carefully place pearl ice balls onto the butter cream for the added finish

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Entering into the Pink Whisk and Two little fleas baking competition

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