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A Delicious, Light & Lemony Sponge filled with a dash of Lemon Curd, and a Luscious Lemon Buttercream! The perfect Lemon Celebration Cake for the Summer!
Recipe Updated May 2017!
After posting the recipe for my Victoria Sponge – Celebration Cake I figured it would be deliciously yummy if I experimented on this and produced different flavours! When I asked on my Facebook page recently if anyone had any suggestions I received the suggestion of a Lemon Celebration Cake – and I adore lemon drizzle cake – but I decided to do a variation on this for a bit more of a show! (Don’t worry though, I will post my Drizzle cake recipe soon also!)
This cake ended up being a hybrid of a Victoria Sponge into something super lemony and heavenly – and its delicious. I posted my recipe for my Lemon & Poppyseed Cake a while ago and had a big success with that one, so I hope you guys like this too!
Unlike my Victoria Sponge I decided to keep this as a 2 layer cake so that its easier for others to make if they only have two tins, and its easier to bake too anyway! The Drizzle aspect of this cake makes the sponge SO moist and utterly scrummy, and the buttercream gives it the light sweetness that is often craved with cake – delicious.
This cake serves 12!
– 350g Unsalted Butter/Stork
– 350g Caster Sugar
– 7 Medium Eggs
– 350g Self-Raising Flour
– Grated Zest of 2 Lemons
– 75ml Lemon Juice
1) To Bake the Cakes – Grease & Line two 8″/20cm Deep Cake Tins and Preheat your oven to 180C/160C Fan!
2) With a Stand Mixer using the Paddle Attachment, beat together the Butter & Caster Sugar until smooth – this will take a couples of minutes! Once combined add the Flour, Eggs, Lemon Zest and Lemon Juice and beat until combined – try not to over beat however!
3) Pour the mixture evenly into the two tins and bake in the oven for 35-40 minutes or until a skewer comes out clean!
4) Once baked, leave the cakes to cool for 10 minutes and then remove from the tin and leave to cool completely!
5) To Decorate the Cake – Beat the Butter for a couple of minutes using the whisk attachment in a stand mixer – doing this will make it nice and smooth to add the sugar! Once smooth, start gradually adding the icing sugar until its all in, and add the lemon juice – beat for about 5 minutes on a medium-high speed until super light and whipped!
6) Pipe some buttercream round the edge of the first cake, and then add the Lemon Curd into the middle. Place the other cake on top, and pipe on the rest of the buttercream. Drizzle on some spare lemon curd, and add some cute sprinkles and enjoy!
Tips and Ideas
I updated this recipe in May 2017 – The original recipe was 250g of each ingredient, and 5 medium eggs, and the cake was baked for about 25 minutes.
You can add a lemon drizzle to the cakes as well by mixing 75ml of lemon juice with 75g of caster sugar, and drizzling over the hot baked cakes and leaving to cool.
This cake will last in an airtight container for 3-4 days – probably longer as it has so much moisture! I keep mine at room temperature, but sometimes I will keep it in the fridge if I am making it ahead of a party for example!
The layers are thick so if you wanted a more raised cake simply slice the two sponges in to two and have a 4 layer cake!
You can find my other Cake & Lemony Recipes on my Recipes Page!
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