Perfectly Romantic Rose & Lemon Cake
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 4.7 (9)

Perfectly Romantic Rose & Lemon Cake

NUTRITION · PER SERVING30M COOK
CAL 51%·PRO 13%
CARBS 137G54% OF CAL
3G FIBER116G ADDED2G INTRINSIC17G OTHER117G TOTAL SUGAR
FAT 51G45% OF CAL
24G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A delicate layer cake infused with rose and lemon flavors, decorated with edible rose petals. Perfect for romantic occasions and celebrations.

dessertbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • Rose & Lemon buttercream
  • 230 g | 2 sticks | 8.1oz unsalted butter (cubed)
  • 500 g | 17.64oz icing (powdered sugar, sifted (if you can be bothered!))
  • 1 tbsp hot water if butter is cold
  • 1-2 tbsp rose water
  • juice of 1 lemon
  • 1 tbsp dried edible rose petals (crushed to a powder)
  • 120 ml | 1/2 cup double cream
  • a few drops pink food colouring (optional)
  • Rose & Lemon Layer Cake
  • 165 g | 5.8oz plain flour
  • 165 g | 5.8oz (caster sugar)
  • 40 g | 1.4oz ground almonds
  • 1/2 tbsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • –
  • 1 tbsp rose water (look for Steenbergs brand)
  • 1 tbsp rose petals (crushed to a powder)
  • 100 g | 3.5oz unsalted butter (cold and cubed)
  • 2 large eggs
  • zest of 1 lemon
  • 100 ml | 3.5 fl oz buttermilk
  • 2 tbsp lemon juice
  • 2-3 tbsp simple syrup
  • 1 tbsp gin
  • 1 tbsp rose water
PREP
15M
SODIUM
281MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.