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My Fiancé and I have been together ten years in January, since we were 15! So his family is like my family. It was his Mum and Dad’s anniversary this weekend so my sister in law had the nice idea of having a surprise BBQ for them! I made the cake!

I decided to go for a three layer cake as I just think they have the wow factor! And decided to go with a lemon flavour as its my fiancé’s favourite flavour!

Step 1: Ingredients

350g Self raising flour

350g Caster sugar

350g Margarine

6 Free range eggs

3tsp Baking Powder

4 Lemons (Zest & Juice)

Step 2: Method

Preheat the oven to 180’C/350’F/Gas 4 (Fan 160’C)

I started by grating the lemon zest into a separate bowl, and squeezed the juice of the lemons into the bowl too. Put that to the side.

Samantha’s trusty method again, cream the margarine and the sugar together.

Sift the flour and baking powder into the mixture and combine ingredients.

Add the eggs one at a time, I admit I was in a rush when making this cake and went far too fast the result was my bottom layer sinking in the middle! (It was easily covered with cream to build it up).

Finally add your lemon from the separate bowl.

I split my mixture into 3 of the same soup bowls to get them relatively even but you can just pop them straight into the oven if you have a good eye and are feeling brave!

Step 3: Icing Ingredients

Approx 900ml Whipping cream (I used 3 Elmlea which is 284ml per tub..!)

Juice and zest of 2 lemons

1 tablespoon caster sugar

Step 4: Icing Method

Combine all ingredients together and whip using a hand whisk or electric whisker!
Pop your bottom layer onto the cake board and cover with a generous layer of the cream, repeat with the next layer.

You should hopefully have a messy thick layer round the edges of the
cake, run a palette knife along the edges of the cake to smooth out the cream.

You can roughly clean up the messy bits of cream on the sponge if you wish, but I quite like the messy look!
I then added a bit of fruit and used my icing shaker to dust a light layer of icing sugar over the cake.

Step 5: Finish

I hope you like this post and you can find more like it on my blog, feel free to ask any questions in the comments.

<p>Thanks for this - very helpful </p>
<p>Wow! I can see the attraction of these now</p><p>I will be making a naked celebration cake next month (my first one) and I have a question ... </p><p>I have read and heard that they don't keep as well as the standard fondant / iced caked, with the exception of the simple syrup and food wrap, when it's complete and decorated, can you advise on how to keep it from drying out?</p>
<p>This looks excellent!</p>
<p>Thanks.</p>

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