Skip to navigation Skip to content
Mini lemon cakes filled with buttercream and icing drizzled on top Tried & Tested

Lemon cakes

Read reviews
2.125 stars based on 8 ratings

Little sponge cakes layered with lemon curd and buttercream.  Perfect for afternoon tea in the garden.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the cakes

  • 200g 7⅛ oz Butter (unsalted) softened, plus a little for greasing
  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4 4 Egg(s) (free range) medium
  • 1 1 Lemon(s)
  • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder
  • 2tbsp 2tbsp Milk (whole)

For the filling

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat oven to 190°C (170°C fan, 375°F, gas mark 5. Butter and lightly dust with flour 6 individual tins measuring about 7.5 cm in diameter and 5.5 cm in height. (If you do not have individual tins you could use washed empty small baked bean cans – just line with greaseproof paper.)

  2. Classic mode Step 2

    Beat the butter and sugar in a large bowl with a wooden spoon or preferably an electric mixer until pale and fluffy. This can take up to 10 minutes.

    Ingredients for this step

  3. Classic mode Step 3

    Break the eggs into small bowl and add the lemon zest. Lightly beat the mixture with a fork. Add the eggs very slowly and gradually to the butter and sugar mix. If the mix does curdle add a tablespoon of the flour.

    Ingredients for this step

    • 4 4 Egg(s) (free range) medium
    • Lemon zest
  4. Classic mode Step 4

    Once all the eggs are in, fold in the flour with a large metal spoon. The mixture should be of a dropping consistency, if not add a little milk.

    Ingredients for this step

  5. Classic mode Step 5

    Divide the mixture between the tins, smooth the surface. Bake for about 20 minutes until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

  6. Classic mode Step 6

    To make the buttercream, beat the butter until smooth and creamy, then gradually beat in icing sugar until light and fluffy. Split the cakes in half. Spread the butter cream over the bottom half and top it with the lemon curd. Place the other half on top and sandwich together.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted) softened
    • 150tbsp 150tbsp Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
    • 4tbsp 4tbsp Lemon curd
  7. Classic mode Step 7

    For the icing, sift the golden icing into a small bowl. Add boiling water a teaspoon at a time, beating well. When you have a thickish but still runny consistency, pour the icing onto the cakes allowing the icing to just drip over the sides. Leave to set before serving. Why not try swapping the lemon zest and juice for the zest and juice of ½ an orange and fill with a buttercream flavoured with a touch of rose water.

    Ingredients for this step