Easter Lemon Cake

  • Total Time

    2h 15m
    • Prep Time

      1h 30m
    • Bake Time

      45m
  • Serves

    20

  • Skill Level

    Easy
  • 1 Review

    3 star rating

Easter is a great occassion to get all of the family together for special meal and what better way to finish than with a Easter lemon sponge cake filled with a zesty lemon buttercream. If you are only catering for a smaller group you can reduce the serving amount by only baking either the 6" or 8" cakes.

This two tier celebration cake would also make a wonderful birthday cake or the perfect spring time wedding cake. 

Method

  1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease and line a deep 6" and 8" cake tin (or sandwich tins)

  2. For the 6" cake, beat together the softened butter and sugar until light and fluffy. Gradually add the eggs one at a time with a tablespoon of flour to prevent the mixture from curdling.

    • 100g Butter (Unsalted) (Softened )
    • 100g Billington's Unrefined Golden Caster Sugar
    • 2 Egg(s) (Free Range) (Large)
  3. Add the flour, baking powder and lemon zest to the mixture and continue to beat until smooth. 

    • 100g Self-Raising White Flour
    • 1 tsp Baking Powder
    • 1 Lemon Zest
  4. Pour the mixture in to the 6" cake tin(s) and bake for 20-25 minutes until golden and springy to touch. Repeat the process for 8" cake and bake for 25 minutes. You may need to bake both cakes for slightly longer if you are using a deep cake tin.

    • 175g Butter (Unsalted) (Softened )
    • 175g Billington's Unrefined Golden Caster Sugar
    • 3 Egg(s) (Free Range) (Large)
    • 175g Self-Raising White Flour
    • 1½ tsp Baking Powder
    • 2 Lemon Zest
  5. Once the cakes are fully baked, remove from the cake tin and allow to cool on a wire rack.

  6. Once the cakes are fully cooled, slice them evenly into 3 even layers. If you have used a sandwich tin skip this step.

  7. To make the buttercream, beat together softened butter and icing sugar, then gradually add the lemon juice, lemon zest and milk. 

    • 500g Icing Sugar
    • 120g Butter (Unsalted, Softened)
    • 30ml Lemon Juice (Fresh)
    • 1 tsp Lemon Zest
    • 2 tbsp Milk
  8. Spread some of the buttercream between each layer of the sponges and use the remaining buttercream to lightly cover the top and sides of the cake. It is fine to see parts of the sponge through the buttercream.

  9. Position the 8" cake on to a cake board or cake stand and then insert 4/5 cake dowels (you may need to trim them down to size) into the centre of the cake. Position the 6" cake onto a cake board to strength the base and place in the centre of the 8" cake so that the dowels are supporting the weight of the cake.

  10. Draw two large leaf shapes on to gold card and a smaller leaf shape inside to create the bunny ears decoration. Use scissors to cut out the shapes then attach the card ears on top wooden skewers or cocktail sticks to insert into the top of the cake.

  11. Decorate the top of the cake with fresh/silk flowers and Easter decorations.

Let's Bake

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Reviews

  1. 3 star rating

    Hello

    Can you advise how many eggs for the 8" if they are medium sized? Also would this work to use an Orange zest instead of a Lemon?

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