When it’s your 4th birthday you clearly require a celebratory cake shaped like a Robot that has a moist soft crumb interior made up of a tangy lemon and sour cream cake.
I won’t lie this cake was fiddly, to assemble you need quite a few different shaped cake pieces that then need to be skewered together to secure into place, which sort of makes the icing and decorating a bit tricky. I’m no expert cake decorator so maybe it’s super simple and I just don’t know all the tricks. Here’s my tips anyway:
- make the cake at least a day ahead, for all these novelty cakes the cake needs to settle, have less crumb on the exterior making it easier to ice
- use your smallest spatula for icing
- when the cake has separate parts, like this, skewer them to ice and roll in hundreds and thousands. That way there’s no messy thumb prints
LEMON SOUR CREAM CAKE
2 teaspoons lemon zest
2 cups castor sugar
2 cups plain flour
1/4 cup self-raising flour
200gm sour cream (just use a 200gm tub)
Preheat oven to 160C. Grease either a 27cm round cake tin or square/loaf tins if making a robot. Dust with flour.
Cream butter, rind and sugar in bowl of stand mixer until light and fluffy, beat in eggs one at a time, beat until combined. Stir in half the sifted flours with half the sour cream, then remaining flours and sour cream until batter is smooth.
Spread mixture into pre-prepared tins and bake for about 1 1/2 hours or until a skewer comes out clean. Stand 5mins before turning out on a wire rack to cool completely.