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Classic Lemon Cake

4 Reviews

About the bake

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.

45Total Time
25Prep Time
20Bake Time


  1. 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

  2. Step 2:

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

  3. 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.

  4. 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.

  5. Step 5:

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

  6. Step 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.


  • For the cake

    • 225g Butter (unsalted)
    • 225g Billington's Unrefined Golden 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 Unrefined golden icing sugar
    • 1 tsp Lemon extract
    • 2 tbsp Milk (whole)

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