Wedding cake - zingy lemon

Wedding cake - zingy lemon

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(34 ratings)

Prep: 30 mins Cook: 2 hrs Plus cooling

More effort

Serves 30
Tier two of our three tier wedding cake, this gives a real citrus hit and the drenching of lemon syrup keeps it beautifully moist

Nutrition and extra info

Nutrition: per serving

  • kcal269
  • fat8g
  • saturates1g
  • carbs33g
  • sugars0.17g
  • fibre20g
  • protein4g
  • salt0g
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Ingredients

  • 350g unsalted butter, softened
  • 350g golden caster sugar
  • 6 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g plain flour
  • 280g self-raising flour
  • zest of 4 lemons, juice of 3 (about 100ml/3½fl oz)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the syrup

  • zest and juice 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g golden caster sugar

Method

  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 35 mins or 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. 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.

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Comments, questions and tips

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tartybaker
30th Aug, 2015
5.05
This is a really easy recipe to follow. I needed to make this in my 10 inch round cake tin(3 inch deep) I did not need to alter any of the recipe quantities. I baked at 140c for 65 mins then turned down to 120c for 15 mins. The cake was done perfectly after this time. I left it to cool in the tin for 15 mins. I did not put the lemon syrup on the top. Other reviewers said it did not need it. I agree, the cake was beautifully moist & had a lovely lemon aroma. I was hoping to slice in two but it just isn't deep enough. I would need to bake another one to do this but, then it would be way too deep. Next time, I think I would make it in x 2 12 inch tins, it would then be the perfect depth for 2 sandwhiched together. I wrapped it in cling film & foil & will freeze it. I need to use it for a fundraising event in a couple of weeks.
Rifty
24th Jun, 2015
Hi, know this is an old post but hope someone will read it! Can anyone tell me if this is good to make as a base tier for a 5 tier wedding cake, base being 15"!
amul
17th Aug, 2015
Hope I'm not too late. The reply depends on whether the other 4 tiers will sit on top. If they do, then may I suggest that you place a thin cake board about 12" - 13" on your base cake. Camaflague (?) it with a thin layer of icing. This will dispel your concerns. Be sure to tell the venue manager. I hope this helps. Enjoy the day and apologies if I am too late
ayesha89
24th Apr, 2015
Hi, I know this is an old post but I hope someone sees this! I'm making my friends wedding cake and having trial runs- as other lemon cakes have failed me :( any idea how I scale this for an 11in round cake and how long to bake it for on what oven temp? Any advice of would greatly appreciate!! Thanks!!
wendylb
5th Jun, 2015
I may be too late now but I scale my recipes using the CakeBakers app called 'Cakeometer; which is ace...I have scaled this recipe for different sizes, although never an 11 otherwise I would post here the amounts x
Ghd22
17th Jan, 2016
Hi I tried to do it for a15cm cake it won't work for me could you tell me how you do this thankyou x
yovene
29th Feb, 2016
Hi. You could try to 'upscale' the recipe using this link. https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
dideedoo62
24th Sep, 2014
I just checked the cake after 1hr15min and it is wobbling and runny in the middle. I hope it doesn't sink from opening the door?? It states two cooking times, the very top one 2hrs. How long have others cooked the cake for in an 8" round tin?
Tmumpy55
22nd Sep, 2014
I recently made all three layers for my grandson's wedding cake and it tasted wonderful, with a close run for favourite between the lemon and chocolate layers. Would definitely use this recipe again. Dowelling definitely needed to support 2nd and 3rd layers. I froze the chocolate and lemon layers until 3 days before the wedding, using that time to buttercream, letting that 'set' and finally icing. Thank you not only for the recipe but all the very helpful comments posted.
beckylew1
12th Sep, 2014
I've just checked the cake after 1hr 15 minutes and it's wobbling! Hope it's not ruined now I've opened the oven. Followed the recipe word for word. Is it a typo? Should it be 2hr 15 minutes? It's nowhere near baked. :(

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picklestick
29th Jul, 2015
i would like to use this for the top tier of a cake I am doing. The top layer will be 14cm across, do you have suggested ingredient quantities for this size? Thanks
12hutch34
23rd Jun, 2015
I am making a heart shaped wedding cake ..12inch &10 inch cake tins.I don't know whether to follow quantities for round or square cake tins. Can anyone advise me on this?
louise_garrod
20th Jun, 2015
Please can you advise what size eggs this recipe uses? Thanks!
kimberly84
16th Jun, 2015
Hi team, I was wondering if this recipe was for a square 10inch cake? I typed in 'lemon recipe for 10inch cake tin' and this was the 1st one up. If its not - how can i adapt the recipe for a 10inch sq cake? Thank you! Kim
kitchendemon
2nd Jun, 2015
Hiya, Is it best to leave it in the tin to cool and then pour the syrup on before removing, or take it out of the tin as soon as it's out of the oven? Thanks!
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goodfoodteam
10th Nov, 2015
Hi and thanks for getting in touch with us. It's best to leave the cake in the tin to cool for 20 mins, turn out and brush/spoon over the  syrup.
lizziej01
30th May, 2015
Hi can you give me the quantities needed for 12,10,8,6 and 4 inch tins please
Tracey Pears
29th Mar, 2015
I made the lemon cake last night in a 23cm tin and it came out fantastic it baked for 1 hour 35 min and I put the lemon sugar syrup on. It rose to the top of the tin as well. I did one cake as a practice for a wedding cake I am going to be making for my sons wedding. My only concern is it seems so light and moist will it be okay to put another 3 inch cake on top and cover it with fondant.
goodfoodteam's picture
goodfoodteam
16th Jul, 2015
It should be fine if you use cake rods to support the layers above. If you can't get cake rods, try drinking straws. Once the cake is iced, push the rods into the cake then mark where they meet the top. Remove them and cut them so that they are flush with the cake when pushed back in. Put a few of these into the middle of the cake to support the upper layers. 
kitchendemon
2nd Jun, 2015
I've made this for 3 weddings now - it's totally fine if you use doweling rods. Make sure you place the upper tier on a cake card and it'll be grand.

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