Lemon Cake

Published: 28/04/2017Updated: 05/12/2024

2 Reviews

1h 5m

20m

45m

Serves 12

Easy

About the bake

Make this fresh lemon cake and decorate as you choose. We have decorated this one for a special Dad.

10 ingredients6 steps

Method

Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4). Grease a 7 x 11 inch tin.
Step 2
Put the flour into a processor with the butter and blend together until the mixture forms into crumbs. Add the sugar, lemon zest and juice, eggs and lemon curd and blending until incorporated to the mix.
Step 3
Spoon the mixture into the prepared tin and bake for 45 minutes until the cake is risen and firm and a cocktail stick inserted into the centre comes out clean.
Step 4
Leave the cake to cool in the tin for 10 minutes, then turn out onto a cooling rack.
Step 5
For the icing, mix together the cream cheese and butter in a processor until well combined. Add the sieved icing sugar and blend for just a few seconds.
Step 6
Spread the cream cheese mixture on top of the cooled cake. Put 2 small plastic bags inside each other and spoon in the lemon curd. Twist the top and snip off a tiny corner. Gently squeeze the bag to pipe letters and a message on top of the cakes.

Ingredients

MetricImperial

- 225gAllinson's Self Raising Flour
- 125gButter (unsalted) (cubed)
- 125gBillington's Unrefined Golden Caster Sugar
- 2Lemon(s) (finely grated, zest and juice)
- 2Egg(s) (free range) (large)
- 2 tbspLemon curd
For the icing
- 200gCream cheese
- 50gButter (unsalted)
- 4 tbspUnrefined golden icing sugar
- 3 tbspLemon curd

Energy 315cal
Fat 19g
of which Saturates 11g
Carbohydrates 32g
of which Sugars 18g
Protein 4.6g
Salt 0.35g

2 Baker Ratings

11 Oct 2018

Lovely flavour!I doubled ingredients to make it into a cake but could of done with more as cake is very flat and not risen much but I think it would be perfect for traybake as the rise would be jusy right lovely yummy cakexx.