Classic Butter Cake and Buttercream Icing

I’m not a baker yet I love making birthday cakes for my two daughters each year. I let them pick what they want, with some guidance of course, and then have some fun creating the end result. I”m not brave enough to try anything with fondant so stick with more classic iced cake creations. So having a recipe for a Classic Butter Cake and Buttercream Icing is essential!

These two recipes have not let me down yet. The cake is your classic Woman’s Weekly butter cake recipe that will remind you of cooking with your grandma. Or it does for me! SO many memories with the small and taste there.  The recipe can be upsized too if you are making a bigger cake – just make sure you keep the ratios of the ingredients the same.

And the icing is one I have tinkered with a little to end up with this version. The lemon juice and salt are recent additions and really do make a difference in helping to cut through the sweetness. This volume is perfect for icing a double cake with layers in the middle like the one pictured (which was my daughters 5th birthday cake last weekend). Or halve the quantities if doing a smaller cake or a batch of cupcakes.