So, I took that lemon and mint infused butter I made and turned it into a cake.
I was seriously impressed with how the lemon and mint carried through. It infused for probably five days before I made the cake, and when I mixed the batter I was getting huge wafts of this delicious, intense lemony scent. Glorious.
If you can do a better job with the icing, please do! Decoration has never been my strong point…
Enjoy the recipe, and thanks again to Lurpak for the idea!
- 250g lemon and mint infused butter
- 250g caster sugar
- 3 medium eggs
- 2 lemons
- 250g self-raising flour
- 100ml milk
- 300g icing
- The juice of two lemons
- Pre-heat the oven to 180C and put the softened butter in a large mixing bowl with the beaten eggs, the sugar, the lemon zest, the sifted flour and 100ml milk. Beat until everything is mixed together and thick. Pour into a 20cm cake tin and bake for 50-60 minutes. Leave to cool
- Remove the cake from the tin and put it on a serving plate
- Add the juice to the icing sugar and whisk with a balloon whisk until smooth. Keep adding icing and whisking until you get a smooth, lump-free icing. Drizzle this over the top of the cake