Classic Lemon Cake

  • Total Time

    45m
    • Prep Time

      25m
    • Bake Time

      20m
  • Makes

    1
  • Skill Level

    Easy
  • Dietary Needs

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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.

Method

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

  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.

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

  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.

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