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Homemade lemon cake


Lemon cake is delicious, quick and easy to make and this lemon cake recipe is a real winner. Another great cake from Woman’s Weekly.

This delicious, quick and easy lemon cake recipe is a classic. Infused with fresh lemons and topped with a sweet lemon curd buttercream. This cake serves 12 people and will take around 35 mins to bake plus cooling and decorating time. Store any leftover lemon cake in an airtight container for up to 2 days or you can freeze this cake too without the lemon curd buttercream so if you’re making ahead for a bake sale or special occasion this cake is a great choice. This sponge cake recipe would work just as well with other citrus fruits instead so try orange or lime instead.

Ingredients

250g butter, softened
250g caster sugar
250g self-raising flour
4 medium eggs
2tbsp milk
Finely zested rind of 2 lemons
4 level tbsp caster sugar
4tbsp water
Juice 2 lemons
3 level tbsp lemon curd
125g unsalted butter, softened
250g icing sugar
4 level tbsp lemon curd
Pinch of salt
2 x 18cm solid base sandwich tins, buttered and base-lined

Method

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