Wedding cake - zingy lemon

Recipe uploaded by

Jane Hornby

9 ratings

Recipe by Jane Hornby

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1. Heat oven to 160C/fan140C/gas 3. Prepare the inside and outside of a 23cm tin, as before. Cream the butter and sugar together until light and fluffy, then gradually beat in the eggs a little at a time. Add a tbsp of the plain flour if it starts to split. Fold in the flours and a pinch of salt, followed by the lemon zest and juice.
2. Spoon the mix into the tin and bake for 1 hr 15 mins until well-risen and golden and a skewer inserted comes out clean. Meanwhile, make the syrup by heating the sugar, lemon zest and juice in a small pan until the sugar dissolves. Set aside.
3. Once the cake is out of the oven, leave to cool until it's just warm, then use a skewer to poke holes down to the bottom all over the cake, right. Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap or fill and ice the cake. The unfilled cake will keep well if you wrap it with baking parchment and cling film for up to 4 days, or in the freezer for up to a month.

Per serving

269 kcalories, protein 4g, carbohydrate 33g, fat 8 g, saturated fat 1g, fibre 20g, salt 0 g

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• Sue

  16 July 2009

  Sue rated and commented on this recipe

  

  Making this for my son's wedding. Can anyone tell me cooking time for 6 inch square cake? Planning on using 3/5 quantities but wonder if I should reduce the cooking time too.

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• LisasLovelys

  20 July 2009

  LisasLovelys rated and commented on this recipe

  

  Have made this cake several time now and it never fails to have people drooling...very moist and versitile! Can not recommend this recipe enough...even on it's own!

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• Gill

  28 July 2009

  Gill commented on this recipe

  I have just made this cake as the middle tier for my friends wedding cake. Although it looked perfect when it came out of the oven, since putting the lemong syrup over the top it appears to have become very soggy. Can anyone help? I was thinking of making it again and leaving the syrup off??? HELP!!!

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• Domi

  05 September 2009

  Domi commented on this recipe

  I made this cake for a friend's wedding and everybody absolutely loved it. Thank you for all your advises it was a great help especially as it was my first wedding cake... I transported it from London to Glasgow by car in individual cake boxes and put it together at the wedding reception, everything work fine. The chocolate lemon and fruit cake are absolutely delicious, I can not wait to used them again..

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• aeward

  17 October 2009

  aeward commented on this recipe

  Thinking about making my own wedding cake so why not start practising now. Made a very small version of this as a trial. Very very nice! Ended up with a bit too much buttercream but nevermind!! Going to try it with 1/2 quantities next and then trying the chocolate one too :-)

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Ingredients

• 350g unsalted butter , softened
• 350g golden caster sugar
• 6 eggs , beaten
• 140g plain flour
• 280g self-raising flour
• zest of 4 lemons , juice of 3 (about 100ml/3½fl oz)

FOR THE SYRUP

• zest and juice 2 lemons
• 100g golden caster sugar

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Difficulty and servings

Serves 30

Preparation and cooking times

Prep 30 mins

Cook min 2 hrs

Ingredients

• 350g unsalted butter , softened
• 350g golden caster sugar
• 6 eggs , beaten
• 140g plain flour
• 280g self-raising flour
• zest of 4 lemons , juice of 3 (about 100ml/3½fl oz)

FOR THE SYRUP

• zest and juice 2 lemons
• 100g golden caster sugar

Per serving

269 kcalories, protein 4g, carbohydrate 33g, fat 8 g, saturated fat 1g, fibre 20g, salt 0 g

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