About our Lemon Cake Recipe
Zesty, fluffy and moreish, this classic lemon cake is everything and more. Two layers of sponge cake sandwiched together with a generous smothering of lemon curd, and Silver Spoon Icing buttercream swirls - we know you'll love a slice (or two) of this coffee shop style lemon cake. If you're feeling extra fancy, frost the entire cake with refreshing lemon buttercream, turning this simple lemon cake into a citrussy showstopper perfect for Mother's Day or Jubilee.
Adding citrus fruit to your bake is one of the best ways of adding natural flavouring, and elevating your biscuits, cakes or even cookies to another level. Speaking of biscuits, cakes and cookies - get your lemon squeezers at the ready and get zesting for one of our deliciously citrus bakes. Try our family favourite Lemon Drizzle Swiss Roll, keep it sweet with some Citrus Gingerbread Cookies, or stack 'em up high with some Lemon & Turmeric Pancakes.
Method
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
Step 2:
Beat the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.
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.
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.
Step 5:
For the buttercream, beat together the butter, icing sugar, milk and lemon extract until smooth.
Step 6:
Invert one cake and spread it with the lemon curd. Then pipe or spread the buttercream onto the lemon curd layer before placing the other cake on top.
Step 7:
Finish the cake with a dusting of icing sugar on top, or alternatively should you wish to cover in buttercream, double up the quantity of ingredients specified for the buttercream and spread on the top and sides of the cake. Smoothing out with a pallet knife.
Ingredients
For the cake
- 225g Butter (unsalted)
- 225g Silver Spoon Caster Sugar
- 4 Egg(s) (free range)
- 225g Self-raising white flour
- 1 tsp Baking powder
- 1 Lemon (juice and zest)
For the filling
- 100g Lemon curd
For the buttercream
- 170g Butter (unsalted) (softened)
- 350g Silver Spoon Icing Sugar
- 1 tsp Lemon extract
- 2 tbsp Milk (whole)
Recipe Reviews
Excellent recipe! Tasted perfect and had a great blend of flavours. I added more lemon curd to make a super thick filling, and the buttercream quantities gave me more than I needed just for the filling so I coated the outside too. First time doing it and it looked amazing.
Yummy
This is GOOD! Lol😂😅😉🙂👍🏼👍🏼👍🏼
Yum😀
Really nice cake, super soft but would make half the buttercream next time, super tasty!
Nice flavour but bit too much buttercream for me. Will make again but perhaps half the buttercream.
Ingredients
For the cake
- 225g Butter (unsalted)
- 225g Silver Spoon Caster Sugar
- 4 Egg(s) (free range)
- 225g Self-raising white flour
- 1 tsp Baking powder
- 1 Lemon (juice and zest)
For the filling
- 100g Lemon curd
For the buttercream
- 170g Butter (unsalted) (softened)
- 350g Silver Spoon Icing Sugar
- 1 tsp Lemon extract
- 2 tbsp Milk (whole)