Name: Lollipop cake
Total time: 1 h 30 min
Yield: Cuts into 12-16 slices
Cuisine: British
Ingredients: 280g butter very well softened; 280g golden caster sugar; 6 medium eggs; 200g self-raising flour; 50g custard powder or cornflour; finely grated zest of 2 lemons or oranges; about 6 tbsp thick lemon curd plus extra for brushing; ½ x 450g pack ready-to-use icing; lollipops; candles; jelly sweets or Smarties

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Lollipop cake

Lollipop cake

Good Food team

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Cuts into 12-16 slices

Easy

Total time: 1 hr and 30 mins

Ready in 1½ hours

A star rating of 4 out of 5.4 ratingsRate

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Fab, fun easy-to-make birthday cake - decorate with your little ones' favourite treats

Freezable (Freeze cake only)

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Ingredients

Nutrition

Units:

MetricUS

280g butter

very well softened
280g golden caster sugar
6 medium eggs
200g self-raising flour
50g custard

powder or cornflour
finely grated zest of 2 lemons

or oranges
about 6 tbsp thick lemon curd

plus extra for brushing
½ x 450g pack ready-to-use icing
lollipops
candles
jelly sweets or Smarties

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Nutrition: per slice (for 16)

kcal353
fat17g
saturates10g
carbs49g
sugars42g
fibre0g
protein4g
salt0.7g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, October 2004

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A star rating of 4 out of 5.4 ratings

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