Zesty lemon cake
https://www.coop.co.uk/recipes/zesty-lemon-cake
Add a zing to teatime with this bake, ideal for Mother’s Day
-
Feeds
14
-
Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 58g
Share this recipe
Ingredients
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
Method
For the sponge
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Lightly grease 220cm sandwich cake tins and line the bases with greaseproof paper
- Put the lemon zest, vanilla extract, butter and caster sugar into a large bowl
- Beat until pale and fluffy
- Add the beaten eggs and a little of the flour
- Stir then fold in the rest of the flour and the baking powder
- Add the milk and stir again
- Divide the mixture equally between the tins
- Bake for 20 mins or until risen and light golden in colour
- 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
- Beat together the butter, icing sugar and lemon juice
- When the cakes are cool, spread the lemon curd onto one and the buttercream onto the other, then sandwich them together
For the topping
- Beat the icing sugar with 40ml cold water until smooth, then stir in the lemon curd
- Spoon over the cake, allowing it to trickle down the sides
- Decorate with the strips of lemon zest