Tuesday, 5 March 2013

Lemon layer cake

I stated in my one of my previous that I have been recently baking more non chocolate cake recipes, and this, is yet another one non chocolate cake bake. My previous lemon drizzle cake was not as lemony as I liked so I thought i'd try a new recipe from my latest book, Cupcakes from the Primrose Bakery. I have to say this is THE Lemon cake recipe I will be following from now on. The cake was extremley moist and light and the buttercream enhanced the cake, it was love at first bite!
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
I then combined the dry ingredients in a seperate bowl and added the eggs to the cream mixture, one at a time, and then alternated with the dry ingredients.
Dry ingredients

Eggs added to dry mixture

I then grated the zest of two lemons and added the zest alongside the juice to the mixture.
Lemon zest
Lemon juice
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

Method
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. 

xxx

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5 comments

  1. This looks gorgeous! Loving all the lemoney bakes around at the moment!

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  2. look amazing! I love lemon!

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  3. Thanks guys, i've got a chocolate and orange cake next to blog about, another citrus delight x

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  4. I do love a lemon cake, makes a nice change to chocolate and always seems a little lighter too. This one looks wonderful.

    Angela

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