Luxurious, Lemon Cake

1 May

This Lemon Cake recipe, is so soft and easy to make. The lemon flavour has a perfect balance making this a perfect bake for all occasions. A truly luxurious recipe.

Love Jinny & Jo

Ingredients

350g Self Raising Flour (for plain flour use 2tsp baking powder)

1 Tsp Baking Powder

350g Caster Sugar

350g Unsalted Butter/Stork

6 Large Eggs

2 Tbsp Fresh Lemon Juice

Zest of 3 Lemons

Buttercream

460g Unsalted Softened Butter

1kg Icing Sugar

2 Tbsp Lemon Curd

2 Tbsp Lemon Syrup ( from simple syrup)

1-2 Tbsp Boiling Water

Simple Syrup

5 Tbsp Lemon Juice

5 Tbsp White Sugar

Add both to a saucepan and bring to a boil, remove from the heat and cool

Method

1. Pre-heat oven and grease and line 3 X 8” baking tins

2. Place your butter and sugar into your mixer and whip up using the paddle attachment, on high for 3 mins scraping down half way through. The mix is now full of air and light in colour

3. Now add your eggs, flour, baking powder ( if plain flour) zest and lemon juice to the mix.

4. Pop a tea towel over the mixer to stop splash back and incorporate on the lowest setting for 20 seconds, remove the tea towel, scrape down, especially the bottom and re-whip on low for 30 secs. ( any longer will ruin the sponges)

5. Pour mix into the tins evenly. Ensure the batter is level, to produce a flat top.

6. Bake.

170C/150C Fan/Gas 3/325F for 25 to 30 mins

7. As soon as removed from the oven, drizzle 1 and 1/2 tbsp of simple syrup over the top of each sponge, then leave in the tin to cool.

Gently rub the spoon over the cake and the syrup will fall evenly over the spoon

Buttercream

1. Butter should be the consistency of margarine.

2. Pop the butter into the mixer and whip with a balloon whisk on high for 6 mins stopping and scraping down every 2 mins.

3. next change to a paddle attachment and add the sifted icing sugar in 3 stages to the butter. This must now be done on the lowest setting. (cover again with a tea towel)

4. Before you add the last batch of icing sugar place in the lemon curd(I used store bought) & 2 tsp simple syrup for some moisture, then continue.

5. Allow the finished buttercream to mix for 5 mins on low, to relax it and remove air pockets.

6. If your buttercream is too stiff add 1-2 tsp more simple syrup.

7. Either use immediately or pop into the fridge for later.