I’ve been meaning to bake a Lemon Cake for quite some time now and deliver it to you guys to try for yourself. This lemon cake is impressive and very moist as well. It incorporates just the right amount of lemon flavouring from the zest and juice and is balanced well with the sweetness of the buttercream middle.
My love of baking is a fairly recent one to be honest with you. Not only does baking deliver a different perspective to cooking, but it’s all about the sharing and allowing your guests/friend/co-workers or whoever to be part of the experience, whatever you decide to bake!
I hope you enjoy this Lemon Cake recipe and as always, let me know what you think.
175g Butter (such as Stork)
175g Golden Caster Sugar
3 Large Eggs
175g Self-raising Flour
1 teaspoon Baking Powder
Grated Zest of 1 Lemon
1 tablespoon Lemon Juice
For the Buttercream
80g Butter (such as Stork)
250g Icing Sugar
25ml Whole Milk
Few drops of Vanilla Extract
Cream the butter and sugar inside a large mixing bowl using a wooden spoon.
In a separate bowl, crack in the eggs and whisk slightly with a fork. Incorporate the eggs a little at a time using an electric whisk on a medium speed.
Sift in the flour and baking powder and again whisk until fully incorporated.
Pre-heat the oven to 180C (fan-assisted) and grease 2 x 20cm round cake tins.
Finally add the lemon zest and juice then whisk a little more.
Carefully pour the cake mixture into both cake tins equally, ensuring the top is flat and even by using a spatula.
Bake in the oven for 20-25 minutes.
Check the bake at the 20 minute mark, if ready, remove and leave in the cake tins for 10 minutes before carefully removing onto a wire rack to fully cool.
Meanwhile make the buttercream by mixing the butter and icing sugar, at first by hand or with a wooden spoon, then at a crumb-like consistency, use an electric whisk for a further few minutes.
Incorporate the milk and vanilla extract and continue to whisk until smooth.
When the cakes have fully cooled add the lemon curd onto one of the sandwich tops, then add the buttercream on top of the lemon curd.
Finally add enough of the remaining buttercream to the top of the other cake and assemble on top of the other.