This pretty lemon yellow cake is perfect for christenings and can be used for both boys and girls. The fresh zesty flavor will appeal to both children and adults, making it ideal for a family party.

Ingredients: (Serves 8)

For the cake:

• 170 g/6 oz butter, at room temperature
• 140 g/5 oz caster sugar
• Finely grated zest of 1 lemon
• 3 eggs
• 140 g/5 oz self-raising flour

To decorate:

• 200 g/7 oz mascarpone
• 200 g/7 oz creme fraiche
• 3 tablespoons icing sugar
• Finely grated zest of ½ lemon
• Yellow food coloring
• White ricepaper roses

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch springform cake tins and line the bottoms with greaseproof paper. Beat together the butter, sugar and lemon zest until pale and fluffy. Beat in the eggs one at a time. Sift the flour over the mixture and stir in. Spoon the cake batter into the prepared tins and spread evenly using the back of the spoon.

Bake for 20 to 25 minutes until golden brown and the cake springs back when pressed lightly with your fingertips. Turn the cakes out onto a wire rack, gently peel off the greaseproof paper and leave to cool completely.

To make the icing, beat the mascarpone until soft, then beat in the creme fraiche, sugar and lemon zest until smooth and creamy. Add a few drops of yellow food coloring to make a pale yellow. Spread slightly less than half the icing over one of the cakes, then place the second cake to top. Swirl the remaining icing on top and arrange white ricepaper roses around the edge of the cake to decorate.