Here is how my luscious, lemon layer cake turned out:
|Lemon layer cake|
From the top.
|Lemon layer cake|
This cake is very simple and easy to make, and I think is the perfect cake for all those that do not like overly rich cakes. I first started by creaming the butter and sugar together until pale and smooth.
|Butter and sugar creamed|
|Eggs added to dry mixture|
I then grated the zest of two lemons and added the zest alongside the juice to the mixture.
|Lemon cake mixture combined|
Once everything was combined I divided the mixture between two cake tins and spread evenly.
|Cakes pre bake|
The cakes take around 30 minutes to bake, and when baked leave to cool and get started on the lemon buttercream. I used my trusted buttercream recipe from The Great British Book of Baking and just added the grated zest of 1 lemon and 5 tablespoon of lemon juice to 125g butter beaten and then add 450g icing sugar.
Recipe for Lemon Layer Cake
225g caster sugar
225g self-raising flour
1 teaspoon baking powder
225g unsalted butter, at room temperature
4 large eggs
grated zest and juice of 2 large lemons
Preheat the oven to 170 C (gas mark 5). Grease and baseline two 20cm cake tins.
Cream the butter and sugar in a bowl until the miture is pale and smooth. Combine the dry ingredients in a seperate bowl. Add the eggs to the creamed mixture, one at a time, mixing for a few minutes after each addition, alternating with the dry ingredients, and finally the grated zest and lemonjuice. Beat well after each addition, but again do not overbeat.
Divind the mixture evenly between the tinss and bake for about 25-30 minutes until raised and golden brown. Remove from the oven and leave in their tins about 10 minutes before turning out on to a wire rack to cook.
Once the cakes are cool, sandwich the layers together with the lemon buttercream icing and cover the top and sides with the buttercream icing.