Lemon cake
Prep:
20 mins
Cook:
25 mins
This lemon cake is light and zesty and is perfect for a birthday party
400g plain flour
1 tbsp baking powder
225g unsalted butter, at room temperature
225g caster sugar
4 large eggs, beaten
250ml soured cream, at room temperature
2 lemons, grated zest of both and juice
350g unsalted butter, at room temperature
600g icing sugar, sifted
4 tbsp lemon curd
Candied lemon slices, for decoration
Preheat the oven to 180°C/350°F/ Gas 4. Grease two 20cm round springform cake tins and line the bases with grease proof paper.
Sieve the flour and baking powder into a bowl together.
With the mixer on a low speed, add the flour and sour cream to the mixture in batches. Add the lemon zest and juice and combine until the mixture is smooth.
Divide the mixture evenly between both tins and bake in the middle of a preheated oven for about 20-25 minutes or until a skewer comes out clean. Leave the cakes to cool in the tins for about 10 minutes before transferring to a wire rack to cool completely.
To make the icing:
Cream the butter and sugar together until pale and smooth. Add the lemon curd and mix again. Cover the top of the two cakes with frosting and sandwich together. Cover the cake in icing and top with lemon slice decorations or sprinkles.
Serves
10
Preparation Time
20 minutes
Cooking Time
25 minutes
Main ingredients
Flour, Fruit
Recipe Type
Party Food, Cakes & Baking, Dessert
Special Info
Nut free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
