Easy Lemon Cake
This Lemon Cake is beautifully soft and is bursting with zingy lemon flavour. The two layers are filled and topped with lemon buttercream and fresh cream swirls.
Ingredients
- 225 g unsalted butter softened
- 225 g caster sugar
- 4 medium eggs
- 225 g self-raising flour
- 2 teaspoons baking powder
- zest of 2 lemons
- juice of 2 lemons
Instructions
- Preheat the oven to 180ºc/160º fan/Gas 4/350ºF Grease and line two 8" (20cm) round loose-bottomed cake tins.
- Put the soft butter (225g) into a large mixing bowl, add the caster sugar (225g) and use a handheld electric mixer to cream together until light and fluffy.
- Add the eggs to the mixing bowl, one at a time, beating well after each addition.
- Place a sieve over the mixing bowl and sift in the flour (225g) and baking powder (2tsps).
- Use a large metal spoon to gently fold the ingredients together. Take care not to overmix.
- Add the grated lemon zest and lemon juice to the mixing bowl and gently fold through the cake batter.
- Divide the mixture evenly between the two tins. Smooth the top of the mixture with the back of a spoon and gently tap the cake tin on the work surface to release any air bubbles.
- Bake in the oven for 25 minutes. When baked, the cakes will shrink away from the sides of the tin slightly and will feel springy to the touch. Remove from the oven and leave to cool in the cake tins before turning out.
- When the cakes are cool, release them from the cake tins. Fill and decorate with lemon buttercream (recipe link in post and notes).
Video
Notes
- The eggs should weigh close to 225g if you weigh them in their shells
- To get even layers you can weigh the cake mixture when you divide it into the cake tins. Mine weighed approx 425g each.
- See Lemon Buttercream recipe for filling and topping.
- To decorate, I whipped 300ml of double cream and piped swirls of it on top of the lemon cake using a large open star nozzle.