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Wedding cake - zingy lemon

Wedding cake - zingy lemon

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(33 ratings)

Prep: 30 mins Cook: 2 hrs Plus cooling

Moderately easy

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

  • kcalories269
  • fat8g
  • saturates1g
  • carbs33g
  • sugars0.17g
  • fibre20g
  • protein4g
  • salt0g
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Ingredients

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

    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

    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

    le-mon

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

  • 100g golden caster sugar

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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 (114)

imabadpixie's picture

For all those asking about SIZING this receipe can i suggest either GOOGLING how to convert receipes or using http://www.bbcgoodfood.com/content/knowhow/conversion/ ? Otherwise just remember a round tin is worth 1" more than a square tin (8" square = 9" round). I usually use a formular based on square cakes so if i want to convert a 8" square receipe into a 12" then i use 144/64 x receipe quantity. In this receipe that would mean using 13-14 eggs and 9 lemons.

loobianca's picture

This question has been asked before and as with many of the questions, it has not yet been answered.
Could someone please tell me the depth/height of the lemon and the chocolate cakes?? Thanks

vicki_tiger's picture

Hi everyone I am making this cake for the first time well technically the second time :0), I just wanted to share my 'horror' story incase anyone has made the same mistake and had a 'moment' like me, as I saw the comment from woodenspoon saying about the cake being raw, thought perhaps you had possibly done what I did yesterday. I wrote down the recepie and got to baking and after about 2 hours of baking the cake was still not cooked so I decided to give up on it, I then logged online this morning to check the recepie and realised that I has only written down plain flour and not the self raising flour. I thought it looked a little heavy when putting it into the tin but I haven't really baked a large cake before just cupcakes, so thought I would just go with it. I can happily say my new cake is currently in the oven and looks to be rising nicely. Thank you for this recepie.

nikkimarchant's picture

I have made the chocolate and lemon cake several times and they have always been delicious. One time I added the lemon syrup when the cakes were cold and the syrup just rested on the top. These recipes have been great to adapt for gluten free cakes by using a mix of gluten free flour ground almonds and coconut flour to replace the wheat flour. To adapt any recipe from round to square is in the region of minus 1 inch ie. 9 inch round is 8 inch square.

rambo197's picture

How long ca this cake be frozen for?

rambo197's picture

How long can this cake be frozen for?

coops79's picture
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Of the three layers, this was the one that got the most praise (although they were all lovely!)

SandySanga's picture
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This is one truely amazing recipe! made this in a square pan (was dying to use the new one my hubby brought me :D) and i cant fault it at all, a recipe that wont dissapoint i wish there where more like this! will try the choco and fruit one next time, this cake is going to be a frequent vistor in my kitchen!!

lindachomanicz's picture
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I put the buttercream and lemon curd in the middle and put the icing straight on the cake using apricot jam to stick it to the sponge, good luck with your cake.

jillian_robinson's picture

hello i have tried this recipe using orange instead of lemon and all the family loved it. I would like to know what quantities i need to use for a 12 inch square cake tin for a wedding cake???? would much appreciate some help on this

emmalm's picture

I want to make these cakes for my sons wedding. Do you just put the icing straight onto the lemon and chocolate cake or is it buttercreamed first? Many thanks.

lindachomanicz's picture
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Made the chocolate cake and the lemon cake two tiers of my daughters wedding cake made in July. Absolutely gorgeous, and both cakes eaten at the wedding reception! was a bit apprehensive about freezing them but they kept well, as soon as they cooled wrapped well in cling film and put in freezer, defrosted well too, did not have to change the recipe at all, although cooking time did vary a little only by about 20 mins for the lemon, they were both moist and the lemon was just right, I bought some homemade lemon curd from the market and put that with the butter icing in the middle just to highlight the lemon in the cake and worked a treat. The chocholate cake was to die for and with chocholate fudge filling, heavenly! recieved good comments on both cake and my daughter and myself were very pleased with the outcome, will definately make them again just to enjoy them and would recommended to anyone who wanted a special occasion or just a really nice cake.

gillygill's picture

Hi anyone
I'm making this in an 10"(25cm) square and 8"(20cm) square, as the quantities are for a round 23cm what quantities would I need for these pleeeease. On a tight schedule-I have to get them made this week as I'm away then return 2 days before the wedding, so I need to get them made and frozen asap.
Thanks

sugarplumbakes's picture
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This is by far my favourite lemon cake recipe. I don't use the drizzle as I find the cake to be gorgeously moist without it. A fab frosting to use is a cream cheese frosting with some fresh Passion Fruit, it really is to die for!

wendybea's picture

Please can we have some answers to cooking times for different sized cakes. In fact any answers at all. Useful questions but useless without answers and I can see I'm not the only one frustrated by this. Is there any point in asking? I wonder if I will get an answer?

nimblefingers1's picture

the timings are confusing, I see some others have commented. Come on BBC, answer the question please! My cake is definitely raw in the middle, now back in for 40 more minutes.

rambo197's picture

I am looking for a nice Lemon cake for one of the tiers for my Daughters wedding in Novemeber, can you freeze this recipe? if so how long can it be frozen for. Many thanks Sandra

woodenspoons's picture
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The cake took almost 1.45 hours to cook but looked beautiful when it came out of the oven. I wish I hadn't bothered with the syrup though because it made the cake a bit soggy, it's moist enough without it. If you do want to use it then use just half and let it soak in slowly. Smells lovely, tastes lovely, it is lovely! I'd recommend storing the sponge in the fridge or freezer for an hour or so before slicing it to fill and popping it back afterwards to firm up before icing it, it makes it a lot easier.

jo_chrystal's picture

I absolutely love these 3 recipe's i have made them a few times now, made the Lemon in a 10 inch square and 12inch square choclate for a 50th and didnt alter the recipe and they were fine. I then made two 12 inch square lemon cakes for a double christening and I doubled the recipe and again both were perfect, I have just started making all 3 for my area manager's wedding cake (absolutely bricking it) even though i made loads of time haha they want the lemon and chocolate sizes switching and again I have halved the chocolate recipe and doubled the lemon and again they spot on, good luck guys, and would defo recommend these recipe's to everyone

maxine21's picture

Tried out the the lemon cake for Easter (did put baby Easter eggs on top it looked great) It turned out smashing every one loved it. now my daughter has asked if i would bake her wedding cake for her. Only problem is i have square cake tins and need help with how much ingredients to put in them. Can any one give me advice on this please?
Cooking the Zingy Lemon cake in a 25cm (10 inch) tin
The Rich Dark Chocolate cake in a 30cm (12 inch) tin
Top one should be a small fruit cake so no problem with that one.

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