- 225g self-raising flour
- 2 level tsp baking powder
- 300g butter, softened
- 225g caster sugar
- 4 large free-range eggs
- 2 lemons, zest of
- 150g icing sugar, plus extra for dusting
- 1/2 tsp vanilla extract
- 1 tbsp milk
- 100g Asda Lemon Curd
- 50g butter, for the daffodils
- 25g caster sugar, for the daffodils
- 75g plain flour, for the daffodils
- 500g pack Dr Oetker Ready to Roll Coloured Icing, for the daffodils
- Lolly sticks, for the daffodils
- Asda Green Natural Food Colouring (optional), for the daffodils
- Small jellied sweets, for the daffodils
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease and base-line two 20cm cake tins with baking paper. Line a baking tray with baking paper.
Beat together the flour, baking powder, 225g of the softened butter, caster sugar, eggs and lemon zest until creamy and evenly mixed.
Divide between the tins, level the tops and bake for about 25 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.
Gradually beat the icing sugar into the remaining 75g butter. Add the vanilla and milk, and beat until light and creamy. Set aside 1 tbsp of this icing. Use the rest to sandwich the cakes with the lemon curd. Dust with icing sugar.
For the daffodils, make a biscuit dough by creaming the butter and sugar together. Mix in the flour. Chill for 30 minutes, wrapped in cling film.
Roll out between two sheets of clingfilm until 1cm thick. Cut into stars using a cutter and put on the baking tray. Trim the lolly sticks to different lengths and stick into the biscuits, about one-third of the way.
Brush the lolly sticks with the green food colouring and leave to dry. Or simply leave them white.
Roll out the yellow coloured icing and cut out stars. Stick on top of biscuits using the reserved buttercream.
Press jellied sweets into the centre of each daffodil and score lines on the petals with the back of a knife. Stick the daffodils into the cake.