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Zesty lemon cake

Zesty lemon cake


Add a zing to teatime with this easy bake

  • Feeds 14 Feeds 14
  • Ready in 45 minutes

Each serving contains

  • Energy
    1780kj 425kcal
  • Fat
    High 28%
  • Saturates
    High 59%
  • Sugar
    High 28%
  • Salt
    Low 28%

% of adult’s reference intake | Carbohydrates per serving : 58g


For the sponge

  • 225g Co-op unsalted butter, softened, plus extra for greasing
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 225g golden caster sugar
  • 4 Co-op British eggs, beaten
  • 225g Co-op self raising flour
  • 1 tsp baking powder
  • 1 tbsp Co-op semi-skimmed milk

For the filling

  • 75g Co-op unsalted butter
  • 125g icing sugar
  • 1 tsp lemon juice
  • 3 tbsp Co-op lemon curd

For the topping

  • 250g royal icing sugar
  • 1 tbsp lemon curd
  • 1 lemon, zested into strips


For the sponge

  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Lightly grease 2 x 20cm sandwich cake tins and line the bases with greaseproof paper
  3. Put the lemon zest, vanilla extract, butter and caster sugar into a large bowl
  4. Beat until pale and fluffy
  5. Add the beaten eggs and a little of the flour
  6. Stir then fold in the rest of the flour and the baking powder
  7. Add the milk and stir again
  8. Divide the mixture equally between the tins
  9. Bake for 20 mins or until risen and light golden in colour
  10. Leave to cool slightly, then remove from the tins, peel away the greaseproof paper and place on a wire rack to cool

For the filling

  1. Beat together the butter, icing sugar and lemon juice
  2. When the cakes are cool, spread the lemon curd onto one and the buttercream onto the other, then sandwich them together

For the topping

  1. Beat the icing sugar with 40ml cold water until smooth, then stir in the lemon curd
  2. Spoon over the cake, allowing it to trickle down the sides
  3. Decorate with the strips of lemon zest