Lemon Cake

Lemon Cake

This is my go to lemon cake recipe.

Ingredients

  • Buttercream

Directions

Share

This lemon cake is a firm favourite so whenever someone asks me for a cake I usually make this one.

I started making this cake when a neighbour gave me free reign to make whatever I wanted for them. In a way that’s great but also makes it difficult to decide on the best flavours to use. Is chocolate a bit OTT? But is vanilla too plain? Flavour is such a personal preference. I decided to make a lemon cake because it’s a bit fancier than plain but not too rich either.

I like a good strong lemon flavour so it’s quite lemony. Instead of covering the cake in buttercream you could drizzle it with a simple mix of icing sugar and lemon juice.

Step 1
Mark as Complete

Preheat the oven to 180/160ºc fan. Grease and line two 8 inch cake tins.

Step 2
Mark as Complete

Whisk the butter, sugar and vanilla extract together until smooth and creamy. Add the eggs one at a time, adding a small amount of the weighed flour after each egg to prevent it from splitting.

Step 3
Mark as Complete

Add the zest and juice from the lemons before folding in the remaining flour and the baking powder. Divide evenly between the two tins and bake for 35 minutes. Allow to cool.

Step 4
Mark as Complete

Buttercream

Mix the vanilla extract and butter until smooth and creamy. Add in half the icing sugar and mix until combined before adding the rest of the icing sugar and mixing again. Add the lemon juice and zest and the lemon curd and mix well.

Step 5
Mark as Complete

Assemble the cake

Turn out the cakes from their tins. Spread a layer of lemon curd over the bottom layer and then cover with about a third of the buttercream.

Place the second sponge on top and cover the whole cake with buttercream (leaving enough to pipe the swirls on the top and bottom) starting on the top and working your way down the sides.

Step 6
Mark as Complete

Using a piping bag with a star nozzle pipe all the way around the bottom of the cake where it meets the board/plate/surface your cake is on to make it nice and neat.

Pipe the swirls on top of the cake (I did 12) and place a lemon slice decoration on top.

Caramel egg cake easter
previous
Caramel Egg Cake
tiffin bar recipe chocolate
next
Tiffin Bars
  • 1 hr 35
  • Serves 12
  • Medium
  • 180/160°c fan

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
250g Unsalted Butter
250g Caster Sugar
1 tsp Vanilla Extract
4 Eggs
250g Self Raising Flour
Zest and Juice of 2 Lemon
1/2 tsp Baking Powder
Buttercream
250g Unsalted Butter
500g Icing Sugar
1 tsp Vanilla Extract
Zest and Juice of 1 Lemon
4 tbsp plus extra for the middle Lemon Curd
Lemon slice Decorations
Caramel egg cake easter
previous
Caramel Egg Cake
tiffin bar recipe chocolate
next
Tiffin Bars

Add Your Comment