Silver Spoon

Lemon Cakes
Tried and tested

Lemon Cakes

Recipe Submitted By: bakingmad

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

Preparation Time 20 minutes
Baking Time 20 minutes
Portions 6
Skill Level Easy
Average Rating 0 stars
 

Lemon Cakes Ingredients

200 grams Butter unsalted, softened plus a little for greasing
200 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
4 Free Range Eggs medium Free Range Eggs
1 Lemon
200 grams Self Raising White Flour (Allinson Nature Friendly) sieved Self Raising White Flour (Allinson Nature Friendly)
1 tsp Baking Powder
2 tbsp Milk Milk
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Additional Ingredients

100 grams Butter for the filling, softened
150 grams Golden Icing Sugar (Billington's) for the filling, sifted Golden Icing Sugar (Billington's)
4 tbsp Lemon Curd for the filling
6 tbsp Golden Icing Sugar (Billington's) for the icing, sifted Golden Icing Sugar (Billington's)
 

This recipe uses

  • Golden Caster Sugar (Billington's)
  • Free Range Eggs
  • Self Raising White Flour (Allinson Nature Friendly)
  • Milk
  • Golden Icing Sugar (Billington's)
  • Golden Icing Sugar (Billington's)

How to make Lemon Cakes

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  1. Heat oven to 190°C/fan 170°C/375°F, gas 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) method tip
  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 method tip
  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. 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. method tip
  4. 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. To make the butter icing: 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.
  5. For the icing: Sift the golden icing into a small bowl. Add boiling water a tsp 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: Swap the lemon zest and juice for the zest and juice of ½ an orange and fill with buttericing flavoured with a touch of rose water
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