Lemon cake

Lemon cake


A showstopping, lemony sponge cake with a delicious lemon curd icing and beautiful edible crystallized violets and primroses on top.


Total Time: 1 hour + cooling
Yield: serves 12


Ingredients

  • butter 250g, plus a little for the tin
  • golden caster sugar 250g
  • self-raising flour 250g
  • baking powder 1 tsp
  • eggs 4 large
  • lemons 2, zested
  • milk 1-2 tsp

LEMON ICING AND DECORATION

  • butter 250g, very soft
  • icing sugar 500g
  • lemons 3, zested and juiced
  • lemon curd 1 jar
  • crystallized flowers to decorate


Method

Step 1

Heat the oven to 180C/fan 160C/gas 4. Butter and line the bases of 3 x 20cm sandwich tins. Beat the butter, sugar, flour, baking powder, eggs, and lemon zest together with beaters until you have a smooth batter. Add enough milk so the mix just drops off a spoon.

Step 2

Divide the mixture between the tins and bake for 20-25 minutes, swapping the tins around halfway through so that they brown evenly. When they’re ready, a skewer poked in should come out clean. Cool on wire racks, cooked-side up.

Step 3

Make the icing by beating the soft butter with the icing sugar, lemon zest, and juice until light and fluffy. Use 2/3 to fill the cake and top each layer with some lemon curd. Frost the top with the rest of the buttercream and finish with sugar flowers.

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Lemon cake
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