Wedding cake - zingy lemon

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• sheila

  2008-01-07 14:26:30.14752

  sheila commented on this recipe

  confused about cooking time. cooking time =2 hrs , yet recipe says to put cake in oven for 1 hr 15 min. took about 1hr 50min. in my oven. tastes great and slices really well.

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• sheila

  2008-01-07 14:27:43.887395

  sheila rated this recipe

  

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• Tulip

  2008-01-08 17:26:44.75509

  Tulip commented on this recipe

  If I halve this recipe for 25 people, do I cook it for the same length of time?

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• HayleyGrice

  2008-02-27 09:37:18.755268

  HayleyGrice rated and commented on this recipe

  

  I made this cake for Christmas as an alternative to fruit cake as it iced well (see seperate recipe for building the cake). It also kept well (about 2 weeks) which is unusual for a sponge cake. It is so lemony and delicious, I am going to make it again for Easter. When eating it after about a week, we took off the icing and microwaved it for 20 seconds which made a great dessert with custard. It's really simple to make too which was appealing!

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• HayleyGrice

  2008-02-27 09:38:53.207884

  HayleyGrice commented on this recipe

  To add as well, I cooked it for the suggested time of 1 hr 15 and it worked. You just need to judge your oven I think. And the portion sizes are based on the little slivers you get at weddings - if you were making this as a "cake" to cut into wedges, you get about 16 decent sized slices.

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• sarahscot

  2008-04-02 11:00:53.344101

  sarahscot commented on this recipe

  Are you supposed to keep the syrup warm before you pour it over? My syrup was down to room temp and ended up just setting on the top like icing rather than soaking in. Didn't matter in the end though as my husband left it out over night after faithfully promising he'd wrap it up once it was cooled!! I'd made double quantity too as it was to be the bottom layer of a square wedding cake (12"). Also, should you put it back in the tin before pouring on the syrup so it doesn;t go straight through?

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• Jo

  2008-05-03 14:36:37.640563

  Jo rated and commented on this recipe

  

  Lovely recipe!! Made it for friend's mother's Golden Wedding cake and my mum for Mother's Day. I did put good lemon curd in the buttercream. Planning to make it as part of my daughter's wedding cake this August.

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• Dewbien

  2008-08-07 08:35:53.285723

  Dewbien rated and commented on this recipe

  

  I made this cake for my brother's wedding and it went down a treat. A very simple recipe.

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• nancy shillito

  2008-08-20 18:51:25.44142

  nancy shillito commented on this recipe

  i need to make this in a 7 ! round tin . Can someone please help me with the sizing of the recipe please . Thanks

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• Vicki

  2008-09-02 19:31:23.515126

  Vicki commented on this recipe

  to resize the lemon recipe for a 7" tin, divide amounts by 5, then multiply by 3 - use 4 medium eggs. I added extra lemon as the 'trial' wedding cake was a lovely texture and buttery flavour just not zingy enough. All in all a great success - the chocolate cake recipe is the best I have ever made.

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• Laura B

  2008-09-10 17:38:54.543795

  Laura B commented on this recipe

  I have just made this cake as part of the wedding cake. can anyone tell me how this is supposed to be stored? is it supposed to be refrigerated? Thanks

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• Barrett

  2008-12-18 09:15:31.775566

  Barrett commented on this recipe

  Hi, I'm making my friends wedding cake and she would like it all lemon as we're also using white choc! How do I up/down scale this recipe. We're having 6", 8", 10" and 12" square so not sure how to work out exact quantities!! Help...

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• Dianne

  2009-03-09 09:36:51.952859

  Dianne commented on this recipe

  Making this for my daughter's wedding. I have made a trial one and it was fantastic.

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• Dianne

  2009-03-09 09:38:03.718983

  Dianne rated this recipe

  

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• SUSAN DEVLIN

  2009-03-23 12:42:46.46158

  SUSAN DEVLIN rated and commented on this recipe

  

  I have just made the cake, but i have had the same problem as the other lady, the syrup is just sitting on the top of cake. It appears to have just set on the top, despite putting holes in cake. Anyone know what i have done wrong?

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• Jenny

  2009-04-09 15:03:06.573735

  Jenny commented on this recipe

  I want to make this lemon cake and the fruit cake for my wedding later this year. However I need both the recipes adjusting for 30cm cake tins to match the chocolate layer. Any ideas? BTW the chocolate cake is delicious!

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• traceyb

  2009-06-08 23:22:54.811682

  traceyb commented on this recipe

  Hi, I am making the chocolate layer and the lemon cake layer on a smaller scale for my grandaughter's first birthday. Can anyone help with resizing the ingredients required for a 5inch tin? Thanks.

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• Beaglebuddy

  2009-06-09 16:03:21.200242

  Beaglebuddy rated and commented on this recipe

  

  I made the lemon, chocolate and fruit cake all for my own wedding in May. I made all 3 weeks before the wedding, stored the fruit cake and froze the chocolate and lemon as a back up in case I didnt have time to make fresh ones. 4 days before the wedding I made fresh ones, filled them 3 days before and iced 2 days before. They all tasted amazing, even the caterer was bowled over by the lemon one. The frozen ones were just as good as the fresh so if timing is an issue then do this.

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• Lizzy B

  2009-06-11 18:09:49.750111

  Lizzy B commented on this recipe

  I'm keen to try this out as practice for my wedding cake. However, I really just want a plain sponge, not a lemony one. Please could people let me know how strongly flavoured it is? any ideas what I could substitute for the zest and juice of the lemons? Also I was wondering about using the "Easy vanilla cake" cake recipe that is used for Good Food's "Simple elegance wedding cake", instead of this one (with fruit cake and choc sponge for the other 2 tiers), any thoughts from you lovely helpful folks out there? Thanks ever so much, I look forward to seeing if I get any replies :)

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• AMB

  2009-07-08 21:30:55.723867

  AMB commented on this recipe

  I made cake in 20cm tin and used 2/3 quantities-seemed to be ok though not sure if as deep as original. Can anyone tell me what depth should be/what depth tin should be used? Am new to this site, is it possible to view answers to other people's questions?

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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 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, sugar 0.17g, salt 0 g

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