This is a super lemony cake; it has a lemon sponge cake, lemon syrup, lemon buttercream and even lemon curd making it the ultimate lemon cake! It is a quick and easy cake to make. This is recipe is a great one to try if you are new into baking. The lemon provides a sharp flavour, which cuts through the sweetness of the buttercream.
Ingredients:
Cake:
335g Soften Butter/Baking Spread
335g Caster Sugar
6 x Eggs
350g Self-raising Flour
1 tsp Baking Powder
Juice of 1 Lemon
Zest of 3 Lemons
Lemon Syrup:
100g Sugar
100ml Water
Juice of 1 Lemon
Lemon Buttercream
200g Soften Butter
700g Icing Sugar
Juice of 1 Lemon
Cake Filling:
1. Pre heat the oven to 180C/350F/Gas Mark 4. Place the soften butter/baking spread and caster sugar into a large mixing bowl and mix using a stand mixer until the ingredients become paler in colour.
2. Next while the ingredients are still mixing add each egg one at a time.
3. Add the self-raising flour, baking powder, lemon juice and zest and mix until all the ingredients are incorporated.
4. Divide the mixture into 3x20cm lined cake tins and bake for 25-30 minutes.
5. While the cakes are baking, make the lemon curd.
6. Once the cakes are golden brown and a skewer comes out clean when placed in the middle of the cake, remove the cakes from the oven and cool on a wire rack for 30 minutes (my cakes caught a bit on the top).
7. Next to make the lemon syrup, add the sugar and water into a pan and heat until the mixture boils. Let the mixture boil for 1 minute and remove from the heat. Add the lemon juice and mix. Leave the syrup to cool.
8. To make the buttercream add the soften butter into a bowl and mixture until the butter starts to become paler in colour. Add the icing and slowly pour in the lemon juice until you get to a “spreadable” consistency.
9. To assemble the cake place one layer onto a serving plate, then drizzle some of the lemon syrup onto the cake. Then place the buttercream into a piping bag and pipe the buttercream around the edge of the cake. Then add the lemon curd into the middle of the cake.
10. Repeat this process again for the next layer of cake.
11. Finally to decorate the cake, pipe the remaining buttercream on to the top of the cake and decorate with lemon zest (optional).
