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Lemon Layer Cake

This zesty lemon cake is one of my favourites. Its a super tall cake with all the flavour. Feel free to add another lemon or two in the recipe to make it extra zingy.

Ingredients

380g Unsalted Butter
380g Caster Sugar
380g Self Raising Flour
1 tsp Baking powder
7 Medium Eggs
2 tsp Lemon extract
2 lemon zest and juice

Equipment

2 x 6 inch round tins
This zesty lemon cake is one of my favourites. Its a super tall cake with all the flavour. Feel free to add another lemon or two in the recipe to make it extra zingy. We all need a little light and fruitiness in our lives after the chocolate feast of Christmas and Valentines so bake and enjoy

Method

This is a brilliant recipe that literally couldn’t get easier.

Begin by softening your butter. Pop it in the microwave or soften until you can run a knife through it easily.

Zest and juice the lemons.

Now add everything into a mixing bowl. Yep, everything all at once!!

Mix well until it is very even and all combined.

Now pop around 600g of cake batter in each tin and cook for 50 minutes on 160 fan oven. It is cooked when a skewer comes out clean.

Leave to cool in the tin for 15 minutes then take out and cool fully before decorating.

Add some yellow lemon buttercream into a piping bag with no nozzle. Snip the end off and pipe blobs (technical word!!) around the outside of each layer and then just fill the middle up. Carefully add on each layer of cake without pressing down and ruining the perfect buttercream blobs. Continue until the cake is built then add some swirls and lemon slices on top. Ta-da.

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