Tiered Lemon Cake
Celebrate a summer birthday with this twist in a traditional sponge cake. Top with lots of seasonal fruits and if you like it really zingy, add a thin layer of lemon curd in the middle too. This is a great introduction to basic cake baking with your kids, making just a small tweak to a traditional sponge recipe.
Serves: 8-12
Prep: 45 Mins (including decorating time)
Cooking Time: 35 Mins
Ready In: 1hours 5 Mins (+ Cooling Time)
For The Cake:
- 225g Plain Flour
- 225g Unsalted Butter
- 225g Caster sugar
- 4 Eggs
- Zest of 2-3 lemons
- 2tsp Milk
For The Icing:
- 600g Icing Sugar
- 100g Butter (room temperature)
- 250g Cream Cheese
- 1 Lemon, zest only
Decorate with fresh fruit and optional layer of lemon curd
- Preheat oven to 170C/150C Fan. Grease and line 2x 20cm cake tins.
- Cream the butter and sugar together then add the remaining cake ingredients. Mix thoroughly then pour into the cake tins.
- Bake for 30-35 minutes- to test if the cake is cooked through, insert a skewer and if it comes out clean it is done. Allow the cakes to cool in the tins for 10 minutes before removing and allowing to cool completely on a wire rack.
- To make the icing, beat the icing sugar and butter together until well mixed (use a paddle attachment on a freestanding mixer or use a handheld electric whisk), then tip in the cream cheese and lemon zest. Mix for 3-5 minutes.
- Assemble the cake with the icing, plenty of berries and optional lemon curd in the middle.
Method
- Preheat oven to 170C/150C Fan. Grease and line 2x 20cm cake tins.
- Cream the butter and sugar together then add the remaining cake ingredients. Mix thoroughly then pour into the cake tins.
- Bake for 30-35 minutes- to test if the cake is cooked through, insert a skewer and if it comes out clean it is done. Allow the cakes to cool in the tins for 10 minutes before removing and allowing to cool completely on a wire rack.
- To make the icing, beat the icing sugar and butter together until well mixed (use a paddle attachment on a freestanding mixer or use a handheld electric whisk), then tip in the cream cheese and lemon zest. Mix for 3-5 minutes.
- Assemble the cake with the icing, plenty of berries and optional lemon curd in the middle.
Ingredients
For The Cake:
- 225g Plain Flour
- 225g Unsalted Butter
- 225g Caster sugar
- 4 Eggs
- Zest of 2-3 lemons
- 2tsp Milk
For The Icing:
- 600g Icing Sugar
- 100g Butter (room temperature)
- 250g Cream Cheese
- 1 Lemon, zest only
Decorate with fresh fruit and optional layer of lemon curd
Additional Information
I like to top this with summer berries, such as strawberries, blueberries, raspberries and blackberries but be creative with it. I sometimes top this with more lemon zest too for an extra zing.
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