Lemon Layer Cake

Name: Lemon Layer Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 225 g caster sugar (golden); 225 g (sifted) self-raising flour (sifted); 1 1/2 tsp baking powder; 25 g cornstarch; 225 g unsalted butter (room temperature); 4 (large, free-range or organic) eggs (large, free-range or organic); from 2 large lemons (or 3 if small) lemon zest and juice; 1 batch lemon buttercream frosting (see page 31); to taste candied lemon slices and/or yellow sugar flowers; to taste lemon zest (optional, sprinkle on top if serving immediately)

A light double-layer lemon sponge cake made with juicy lemons—bright, sweet-tart, and perfect for any celebration.

1h 0m

Easy

0 favorites

Ingredients

caster sugar (golden) 225 g

self-raising flour (sifted) 225 g (sifted)

baking powder 1 1/2 tsp

cornstarch 25 g

unsalted butter (room temperature) 225 g

eggs (large, free-range or organic) 4 (large, free-range or organic)

lemon zest and juice from 2 large lemons (or 3 if small)

lemon buttercream frosting (see page 31) 1 batch

candied lemon slices and/or yellow sugar flowers to taste

lemon zest (optional, sprinkle on top if serving immediately) to taste

Instructions

Prepare the oven and tins

Preheat the oven to 170°C (fan) / 190°C / 375°F / Gas Mark 5. Grease and line two 20 cm cake tins with baking paper.

Make the batter (food processor method)

Place the sugar, flour, baking powder and cornstarch in a food processor. Pulse for about 4 seconds until evenly mixed. Add the remaining ingredients and process briefly until evenly combined (about 10 seconds). Do not overmix.

Make the batter (hand mixer method)

(Alternative method) Cream the butter and sugar in a bowl until pale and smooth. Mix the dry ingredients in a separate bowl. Add the eggs one at a time, beating well after each addition, alternating with the dry ingredients, and finish with the lemon zest and juice. Beat thoroughly after each addition, but again do not overbeat.

Bake

Divide the batter evenly between the two tins and bake in the oven for about 25 minutes until risen and golden. Insert a skewer into the centre of one cake; it should come out clean. Remove from the oven and let sit in the tins for about 10 minutes, then turn out onto a wire rack to cool. Peel off the baking paper from the bottom of the cakes.

Assemble and decorate

Once cool, sandwich the two layers together with the lemon buttercream frosting, and spread more frosting on top of the cake. Decorate with candied lemon slices or yellow sugar flowers, or both. You can also sprinkle with fresh lemon zest if serving immediately, but note that it will wilt if left too long.