Taking inspiration from our citrus Verbena Collection, Allegra Benitah has shared her Verbena lemon cake with us!
Allegra Benitah is a former Tax Lawyer turned TV Chef – you may recognize her from ITV This Morning. Allegra is passionate about growing her own food and using produce to create fresh, seasonal recipes.
Pre-heat the oven to 180 C (fan) and lightly grease two 8-inch spring form cake tins with butter.
Place the yogurt in a large mixing bowl and add the golden caster sugar and whisk gently to combine.
Next add the zest and juice of the lemons, the sunflower oil and the eggs and continue whisking at a low speed.
In a separate bowl, mix the plain flour, baking powder and salt together well before adding it, a little at a time, to the large mixing bowl of wet ingredients.
Pour the cake batter evenly between the two cake tins and bake for 45 minutes until a knife comes out of the centre of the cake cleanly.
Once the cakes are cool, make the buttercream filling and topping by whisking the butter until it is light and fluffy and then adding the vanilla essence and, finally, the icing sugar a little at a time.
Whisk for a further 2-3 minutes until the sugar is well combined. Assemble the cake by placing a good layer of buttercream on top of the first cake sitting the second cake on top like a sandwich.
Add a generous layer of buttercream on top of both cakes and around the sides before scraping off most of the buttercream around the sides of the cake to leave a “naked” effect.
Decorate the cake with lemon verbena leaves and lemon rind topped with sifted icing sugar.
The classic and unmistakable Verbena with a new look.
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A twist on a classic - Verbena & Citrus fruits with a new look.
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