About this recipe:Very moist and tasty lemon cake with a simple buttercream icing.
Makes: 6 good slices or more
225g (8 oz) butter
280g (10 oz) caster sugar
280g (10 oz) self-raising flour
2 teaspoons baking powder
200 ml milk
2 drops lemon flavouring
2 eggs, beaten
For the icing
170g (6 oz) icing sugar
90g (3 oz) butter
1-2 tablespoons milk or water
1 drop lemon flavouring
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Method Prep:10min › Cook:25min › Ready in:35min
Pre-heat oven to 180 degrees.
Place butter and caster sugar in bowl and cream together. Add in the flour and baking powder and mix.
Measure 200ml milk and pour into mixture along with lemon flavouring and 2 beaten eggs. Mix in well until mixture is smooth and creamy-looking in texture. Mixture should feel light and not heavy.
Pour mixture into 2 well greased 8 inch cake tins and bake in oven for around 25 mins. To ensure cake is ready place a knife into the middle if it stays clean cake is done. If not leave it in for another few mins and check again.
While cake is cooking make your butter cream icing: Place icing sugar, butter, 1-2 tblsp milk or water and a small drop of lemon flavouring into a bowl. Cream together until smooth. You can then place in fridge until ready to use.
Once cakes are cooled spread butter cream icing on one half and then place the other half on top. You can either use the remaining icing (if you have any) onto the top or make some more to place on the top if you have used it all in the middle.
You could leave the lemon flavouring out and just use butter cream and strawberry/raspberry jam as a filling with plain butter cream on top
Ensure you do not place icing on a warm cake or it will run everywhere.
How to ice a cake video
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