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Mothers day lemon cake WEB

Classic lemon cake

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2.055 stars based on 55 ratings

If you a looking for the perfect treat to gift to your mum this Mother’s Day then look no further! This beautifully soft lemon flavoured sponge sandwiches a zesty lemon curd filling and topped with a refreshing lemon buttercream. This is a delightfully simple cake that can be turned into a real showstopped with the addition of some fresh spring flowers for decoration.

Key Information

  • Prep:
  • Bake:
  • Makes:1
  • Skill level:easy

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Ingredients

For the cake

  • 225g 8 oz Butter (unsalted)
  • 225g 8 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4 4 Egg(s) (free range)
  • 225g 8 oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder
  • 1 1 Lemon juice and zest

For the filling

  • 100g 3½ oz Lemon curd

For the buttercream

  • 170g 6 oz Butter (unsalted) softened
  • 350g 12½ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 1tsp 1tsp Lemon extract (we use Nielsen-Massey) Lemon extract
  • 2tbsp 2tbsp Milk (whole)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For the cake: heat the oven to 190°C, (170°C, gas mark 5). Butter two 20 cm/ 8″ sandwich tins and line with non-stick baking paper

  2. Classic mode Step 2

    Beat the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

    Ingredients for this step

  3. Classic mode Step 3

    Gradually beat in the eggs, adding a little flour if the mixture curdles. Gently fold in the flour, baking powder, lemon zest and juice until the cake mixture is smooth.

    Ingredients for this step

    • 4 4 Egg(s) (free range)
    • 225g 8 oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 1tsp 1tsp Baking powder
    • 1 1 Lemon juice and zest
  4. Classic mode Step 4

    Divide the mixture between the tins, smooth the surface and bake for about 20 minutes until golden and the cakes spring back when pressed. Turn out onto a wire rack and leave to cool completely.

  5. Classic mode Step 5

    Invert one cake and spread it with the lemon curd. Place the other cake on top.

    Ingredients for this step

    • 100g 3½ oz Lemon curd
  6. Classic mode Step 6

    For the buttercream, beat together the butter, icing sugar, milk and lemon extract until smooth and then gently spread on top of your cake using a palette knife. Dust with icing sugar for an added touch of decor.

    Ingredients for this step

    • 170g 6 oz Butter (unsalted) softened
    • Icing sugar
    • 1tsp 1tsp Lemon extract (we use Nielsen-Massey) Lemon extract
    • 2tbsp 2tbsp Milk (whole)