Double lemon layer cake

Double lemon layer cake


3 people made this

About this recipe: A must try for all lemon lovers, this moist lemon cake is layered with lemon curd and topped with lemon-infused whipped cream.


Makes: 1 (20cm) cake

  • 250g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 300g caster sugar
  • 115g butter
  • 3 eggs
  • 225ml buttermilk
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • Filling
  • 450ml whipping cream, chilled
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 240g lemon curd

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat the oven to 180 C / Gas 4. Butter and flour two 20cm round cake tins.
  2. Sift together flour, baking powder and bicarb into a large bowl.
  3. In a food processor, process sugar with 115g butter, then add three eggs; continue processing until fluffy. Stir into flour in three parts, alternating with buttermilk. Stir in in 2 tablespoons lemon juice and 2 tablespoons zest. Pour cake mixture into prepared cake tins.
  4. Bake for 30 to 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from tin, and set aside to cool.
  5. Starting with a clean and cold metallic or glass bowl, beat the cream until stiff peaks form. Fold in 2 tablespoons lemon juice and 1 tablespoon lemon zest.
  6. Spread lemon curd on top of one cake layer. Place second cake layer upside-down on top of lemon curd. Top cake with whipped cream.

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- Rated on - 22 Sep 2016

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