Lemon cake

Prep: 20 mins
Cook: 25 mins
Lemon cake
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

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