How to Make Lemon Cake
It’s never been a better time to head into the kitchen and get baking!
We asked expert baker Miranda Gore Browne, a finalist in the hugely successful The Great British Bake Off, to share her and her children’s favourite recipes. Here Miranda shares her recipe for a scrummy lemon cake.
How to Make Lemon Cake
Suitable for : Beginners
You Will Need
For the Cake
- 300g unsalted butter, softened
- 300 grams Caster sugar
- Six eggs
- 250 grams Self raising flour
- 50 grams Cornflour
- One and a half teaspoons Baking powder
- Zest of two lemons
- Juice of one lemon
For the Buttercream
- 110 grams Unsalted butter, softened
- 400 grams Icing sugar
- Six tablespoons Lemon juice
- Three tablespoons Lemon curd, homemade or shop-bought
- One tablespoon grated lemon zest
For the Icing
How to Make
- Preheat the oven to 180 degrees Celsius. Grease and line three eight inch cake tins with baking paper. In a large mixing bowl or mixer, whisk the softened butter and sugar until creamy and fluffy. In a jug, gently beat the eggs with a fork.
- Gradually add the eggs to the butter and sugar mixture, whisking well each time. Sift the flour, cornflour and baking powder and add to the mixture a bit at a time, folding in gently with a large metal spoon. Fold in the lemon zest with the last bit of flour.
- Once the fl our is combined, gently fold in the lemon juice a little at a time. Spoon a third of the mixture into each cake tin and smooth the tops. Bake in the preheated oven for about 20 minutes, or until springy and pale golden. Take the cakes out of the oven and leave to cool in the tins. Turning out on a cooling rack.
- Next, put the butter, half the icing sugar and lemon juice in a large bowl. Mix with an electric hand whisk or food processor for about three minutes. Then, add the remaining icing sugar, lemon curd and lemon zest and beat for another two to three minutes until smooth, light and creamy. Once the cakes are cold, sandwich together using the buttercream.
- For the icing, beat the royal icing sugar with six tablespoons of lemon juice in the mixer for seven minutes (add a little more juice if the icing is too stiff).
- Use a palette knife to spread the icing on the cake – it should be at least five millimetres thick. (Dip the palette knife in hot water to get a smooth finish.) Leave the icing to firm up before decorating with flowers.