Double lemon layer cake
(1)
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.
3 people made this
Ingredients
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
Method
Prep:20min ›
Cook:30min ›
Ready in:50min
- Preheat the oven to 180 C / Gas 4. Butter and flour two 20cm round cake tins.
- Sift together flour, baking powder and bicarb into a large bowl.
- 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.
- 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.
- 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.
- 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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