Lollipop cake

Lollipop cake

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(3 ratings)

Ready in 1½ hours

Easy

Cuts into 12-16 slices
Fab, fun easy-to-make birthday cake - decorate with your little ones' favourite treats

Nutrition and extra info

  • Freeze cake only

Nutrition: per slice (for 16)

  • kcal353
  • fat17g
  • saturates10g
  • carbs49g
  • sugars42g
  • fibre0g
  • protein4g
  • salt0.7g
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Ingredients

  • 280g butter, very well softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 280g golden caster sugar
  • 6 medium eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 50g custard powder or cornflour
  • finely grated zest of 2 lemons or oranges

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • about 6 tbsp thick lemon curd, plus extra for brushing
  • ½ x 450g pack ready-to-use icing
  • lollipops
  • candles
  • jelly sweets or Smarties

Method

  1. Heat the oven to 160C/fan 140C/gas 3. Butter and line the bottom of a 20cm round cake tin. Put all the cake ingredients in a large bowl and beat for about 2 mins until smooth. Bake for about 50-60 mins, or until risen and springy to the touch. Leave to cool briefly in the tin, then turn the cake out and cool on a wire rack. If the cake peaks a bit, slice off the top to level it.

  2. For the filling, cut the cake in half and sandwich back together with the lemon curd. Brush the top of the cake with a little more lemon curd. Roll out the icing and cut into a 20cm round. Carefully place on top of the cake, press down gently, smoothing it with your hands. Stick the lollipops into the icing at different levels, and the appropriate number of candles, then scatter on some jelly sweets or Smarties. The cake will keep in an airtight container in a cool place for up to 3 days.

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Comments (4)

Zootfruit's picture
5

Wonderful cake. Made it in 2 tins as my cutting skills are rubbish!!! Moist and light and will make this every time I want a 'Victoria' sponge

laura_hughes25's picture
4

Made this for my housemates birthday. I used two 8inch cake tins rather than making one cake and cutting it in half, which worked well. I also used orange zest rather than lemon. Cake was delicious, really moist and with a nice tang of citrus.

georgeb74's picture
2

I made this for my daughter's first birthday but it was a bit of a disaster!

The tin size specified in the instructions was far too small - I should have gone with my instinct and used two 20cm round tins rather than the one specified - it overflowed and was useless so I made another which was much better.

However, for the amount of ingredients (6 eggs!) it wasn't that special - quite heavy, more like a maderia cake than a nice light sponge. I wouldn't make it again sadly.

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