Celebrations mean cake, and I’ve got a few things to celebrate this week. For starters, my little star has won ‘Most Enlightened Little ‘en‘ in his Budding Buddhists class, run by my friend Karen. Who would have thought that while I’ve been developing my mean cooking skills over a glass of prosecco every Monday night, he’d been developing his mind skills over a big bubbly glass of universe. Go Niall! For mains (like what I did there?) I’m celebrating finally finishing work on the garden. I’ve had a new winter barbecue put in, surrounded by a cosy, covered outdoor seating area with outdoor heater. The kids were at my mother-in-law’s house last night, so we invited the team around for an enormous celebration Vodka Lemonade Cake, complete with lemon vodka jelly shots. Anything to make you feel youthful. Here’s the recipe, hope you enjoy.
Vodka Lemonade Cake Recipe
Time to make:
Vodka lemonade jelly shots: overnight
Cake: 1 hour 30 minutes
For the vodka lemonade jelly shots:
- 6 lemons
- 100ml lemonade
- 1 pack of lemon jelly cubes
- 12 shots of vodka, citron or good quality normal vodka
For the cake:
- 175g of self raising flour
- 175g of caster sugar
- 175g of butter
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 3 eggs, beaten
- juice of 1 lemon
- zest of 1 lemon
- 50ml vodka (just because)
For the vodka lemon syrup:
- 200g caster sugar
- 100ml boiling water
- 3 shots of vodka
- juice of 1 lemon
For the frosting:
- 500ml double cream
- 500g icing sugar
- zest of 1 lemon
- juice of 1/2 a lemon
- 2 shots of vodka
- The night before making the rest of the cake, get started on the vodka lemonade jelly shots. Slice the lemons in half, and scoop out the flesh and rind until smooth inside. Arrange on a tray, upright, so the jelly can be poured inside. This is easy to do if place on a cupcake tray.
- Heat the lemonade in a saucepan, and stir in the lemon jelly cubes until dissolved.
- Remove from the heat and allow to cool for 20 minutes.
- Stir in the vodka and pour the mixture into the lemons.
- You may want to pour any leftover vodka lemonade jelly into plastic shot glasses to serve to guests on arrival.
- Refrigerate the vodka lemonade jelly shots over night.
- The following day, move the vodka lemonade jelly shots to the freezer.
- Preheat the oven to 170 degrees and use butter to grease 2 round cake tins. You may want to line with greaseproof paper.
- Beat the butter and sugar together in a large mixing bowl until light and fluffy. Stir in the lemon juice and vodka.
- Slowly stir in the egg, then fold in the flour, baking powder, bicarbonate of soda and lemon zest.
- Spoon the mixture into the greased cake tins, and bake for approximately 20 – 30 minutes. Leave to cool.
- For the vodka lemon syrup, add the water, lemon juice, sugar and vodka to a saucepan and bring to the boil, stirring until the sugar has dissolved.
- Simmer for 5-10 minutes then set aside to cool and thicken.
- For the frosting, whisk together the double cream and icing sugar until the mixture holds it’s shape. Add the lemon juice, lemon zest and vodka, then leave in the fridge.
- Remove the vodka lemonade jelly shots from the freezer, and slice into segments. Set aside to thaw.
- Remove the cakes from their tins, and drizzle over the vodka lemonade syrup and leave to soak in.
- Choose your bottom layer for the cake, and spread over with a third of the frosting.
- Carefully place the second layer of cake over the frosting.
- Spread the remaining frosting over the cake, and decorate with the lemon-shaped vodka lemonade jelly shots.