My Lemon Cake is another popular cake in the tea rooms and I have received many compliments for it. It is an especially lemony lemon cake as I douse the sponge layers in lemon syrup.

Use Butter for the Lemon Cake

Do use butter to make this lemon cake – don’t substitute margarine as butter gives a much better flavour and texture.

I know butter is expensive but as a homemade cake is a special treat and takes a lot of effort to make I think that the best ingredients should be used. Likewise, if you have the time it’s well worth the effort to make your own lemon curd – see my recipe.

If you can’t get hold of unwaxed lemons give your lemons a good scrub in hot soapy water to remove the wax. Then rinse them well and dry them with a clean cloth or kitchen paper.

Ingredients you will need to make Lemon Cake

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Cake

10 ounces / 285 grams / 1 ¼ cups softened butter
10 ounces / 285 grams / 1 ¼ cups caster sugar
5 large eggs
10 ounces / 285 grams / 1 ¼ cups self-raising flour
3 unwaxed lemons zest and juice
4 ounces / 110 grams / ½ cup granulated sugar

Buttercream

4 ounces / 110 grams / ½ cup softened butter
8 ounces / 225 grams / 1 cup icing sugar
1 unwaxed lemon zest and juice

To Finish

4 tablespoons lemon curd (I use a good quality commercially produced one in the tea rooms as it has a longer shelf life than homemade, but this is purely for practical reasons). If you do wish to make your own, BBC Food has a recipe but please also take a look at my own Lemon Curd Recipe.

Directions

Pre-heat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
Grease and base line two 9 inch / 23 cm sponge sandwich tins.
Cream the butter and sugar together until very light and fluffy.
Add the eggs one by one beating the mixture thoroughly between each addition.
Fold in the flour and grated lemon zest from the three lemons.
Add the juice of one of the lemons.
Divide the mixture evenly between the two tins and bake in the pre-heated oven for approximately 35 minutes or until well risen and golden brown.
Remove from the oven and turn out onto a wire rack to cool.
While the cake is cooling make the lemon syrup and the buttercream.
Put the juice of the remaining two lemons into a small saucepan with the granulated sugar and stir over a medium heat until the sugar is dissolved.
Allow the syrup to boil for a few minutes and then leave to cool.
Now make the buttercream: Cream the 4 ounces / 110 grams / ½ cup softened butter and icing sugar together in a large bowl until well combined.
Add the lemon zest and juice of one lemon and beat thoroughly until very light and fluffy.

Assemble the Lemon Cake

When the cake layers are completely cold put one onto a cake stand or other serving dish. Pierce the cake in several places with a skewer or cocktail stick and spoon over half the lemon syrup.
When the first layer has absorbed the syrup spread half the buttercream evenly over it.
Spread three tablespoons of lemon curd on top of the buttercream.
Place the second cake layer on top and pierce it with a skewer or cocktail stick and spoon the rest of the lemon syrup over it.
When the syrup has been absorbed beat the last tablespoon of lemon curd into the rest of the buttercream and then spread this icing over the top of the cake.
Store covered in a cool place until ready to serve. Any leftovers can be stored in an airtight tin in a cool place and will keep for up to a week. Do not store in the refrigerator as this will make the sponge hard.

Equipment you will need to make Lemon Cake

Along with the usual kitchen equipment you will need two 9 inch / 23 cm cake tins.

Lemon Cake

Recipe by Scones Plus More Course: DessertCuisine: South East Asia, MediterraneanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

Cake
10 ounces / 285 grams / 1 ¼ cups softened butter
10 ounces / 285 grams / 1 ¼ cups caster sugar
5 large eggs
10 ounces / 285 grams / 1 ¼ cups self-raising flour
3 unwaxed lemons zest and juice
4 ounces / 110 grams / ½ cup granulated sugar
Buttercream
4 ounces / 110 grams / ½ cup softened butter
8 ounces / 225 grams / 1 cup icing sugar
1 unwaxed lemon zest and juice
To finish
4 tablespoons lemon curd (I use a good quality commercially produced one in the tea rooms as it has a longer shelf life than homemade, but this is purely for practical reasons). If you do wish to make your own BBC Food has a recipe but please do try my own Lemon Curd Recipe.

Directions

Pre-heat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
Grease and base line two 9 inch / 23 cm sponge sandwich tins.
Cream the butter and sugar together until very light and fluffy.
Add the eggs one by one beating the mixture thoroughly between each addition.
Fold in the flour and grated lemon zest from the three lemons.
Add the juice of one of the lemons.
Divide the mixture evenly between the two tins and bake in the pre-heated oven for approximately 35 minutes or until well risen and golden brown.
Remove from the oven and turn out onto a wire rack to cool.
While the cake is cooling make the lemon syrup and the buttercream.
Put the juice of the remaining two lemons into into a small saucepan with the granulated sugar and stir over a medium heat until the sugar is dissolved.
Allow the syrup to boil for a few minutes and then leave to cool.
Now make the buttercream: Cream the 4 ounces / 110 grams / ½ cup softened butter and icing sugar together in a large bowl until well combined.
Add the lemon zest and juice of one lemon and beat thoroughly until very light and fluffy.
Assemble the lemon cake
When the cake layers are completely cold put one onto a cake stand or other serving dish. Pierce the cake in several places with a skewer or cocktail stick and spoon over half the lemon syrup.
When the first layer has absorbed the syrup spread half the buttercream evenly over it.
Spread three tablespoons of lemon curd on top of the buttercream.
Place the second cake layer on top and pierce it with a skewer or cocktail stick and spoon the rest of the lemon syrup over it.
When the syrup has been absorbed beat the last tablespoon of lemon curd into the rest of the buttercream and then spread this icing over the top of the cake.
Store covered in a cool place until ready to serve. Any leftovers can be stored in an airtight tin in a cool place and will keep for up to a week. Do not store in the refrigerator as this will make the sponge hard.

Serving Lemon Cake

Lemon cake pairs very nicely with a cup of hot tea or coffee, but do also try with a dollop of whipped cream, a scoop of vanilla ice cream, or even a side dish of fresh berries or lemon curd.

If you want to garnish the cake add some lemon slices, zest, or edible flowers.

Slice of Lemon Cake on a plate with cup of tea and lemons in the background.

Tearoom Favourites

Recently I have included a number of recipes that are very popular in the tearooms. Take a look at some of these recipes including my Chocolate Cake with Chocolate Ganache, Coffee and Walnut Cake and my Classic Carrot Cake.

Plus, don’t miss my homemade Lemon Curd Recipe.

Happy Baking!

Tanya