Double lemon layer cake

    50 min

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


    16 people made this

    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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