Lemon Celebration Cake!
A delicious, light & lemony sponge filled with a dash of lemon curd and a luscious lemon buttercream! The perfect lemon celebration cake!
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Servings: 12 slices
Ingredients
Cake
- 350 g unsalted butter
- 350 g caster sugar
- 7 medium eggs
- 350 g self raising flour
- zest of 2 lemons
- 75 ml lemon juice
Drizzle
- 75 ml lemon juice
- 75 g caster sugar
Decoration
- 2-3 tbsp lemon curd
- 200 g unsalted butter (room temperature)
- 400 g icing sugar
- 2 tbsp lemon juice
- spare lemon curd
Instructions
Cake
- Grease & line two 8"/20cm deep cake tins and preheat your oven to 180ºC/160ºC fan.
- Beat together the unsalted butter & caster sugar until smooth - this will take a couples of minutes!
- Once combined add the self raising flour, eggs, lemon zest and lemon juice and beat until combined - try not to over beat!
- Pour the mixture evenly into the two tins and bake in the oven for 35-40 minutes or until a skewer comes out clean.
Drizzle
- Towards the end of baking - in a bowl, mix together your 75ml lemon juice and 75g caster sugar together.
- Once the cake is baked, drizzle this over the cakes, whilst still in the tin. Let the cakes cool fully.
Decoration
- Beat the unsalted butter for a couple of minutes using the whisk attachment with a stand mixer - doing this will make it nice and smooth!
- Once smooth, start gradually adding the icing sugar until it’s all fully mixed in.
- Add the lemon juice, and beat for about 5 minutes on a medium-high speed until super light and whipped.
- Pipe some buttercream in a circle round the edge of the top of your first sponge, and then add the lemon curd into the middle.
- Place the other cake on top, and pipe on the rest of the buttercream however you wish.
- Drizzle on some spare lemon curd, and add some sprinkles and enjoy!
Notes
- 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.
- This cake will last in an airtight container for 3-4 days - probably longer as it has so much moisture.
- Or you can freeze it for up to 3 months
- 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!
- If you dont have any lemon juice for the decoration, use 2 tsp lemon extract instead.
- I use these 8" cake tins
- I use this medium 2D closed star piping tip
- I use these piping bags