Wedding cake - zingy lemon

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Results 21-40

• 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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• Sonia Jacks

  22 December 2009

  Sonia Jacks commented on this recipe

  I have to make a 12" coffee sponge for my daughters wedding cake and I wondered if I could size up this recipe and use expresso coffee instead of the lemon. Do you think this will work because this recipe uses more flour than a normal Victoria sponge?

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• suezy

  11 January 2010

  suezy rated this recipe

  

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• ck Glassie

  14 January 2010

  ck Glassie rated this recipe

  

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• Janice Caine

  26 June 2010

  Janice Caine rated and commented on this recipe

  

  An absolute lovely cake recipe. Made this as a tier of my daughter's wedding cake. Froze it for a month and then iced it. After icing it I had to store it out of the fridge due to lack of space but it was gorgeous. Everybody commented on how lemony it was. It's now a favourite. The syrup just adds the zing

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• mel

  05 July 2010

  mel commented on this recipe

  Looking at the picture it shows the cake (lemon) is three layers is this the same cake or just a picture? The instructions dont mention slicing and butter icing the cake. Sorry am I being stupid :$ ??? Many thanks.

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• anjalorum

  12 August 2010

  anjalorum commented on this recipe

  Have tried this twice now and both times it has not risen and seems heavy HELP

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• Janice Caine

  15 August 2010

  Janice Caine commented on this recipe

  Mel--- the buttercream recipe is in the 'creating your wedding cake' recipe on this site. You make the buttercream and then add lemon curd. One thing I discovered about slicing the cake before filling it is to make sure you piece the cake back in the same position you cut it otherwise it can become lopsided when icng is applied. Anjalorum... I have made this cake 3 time now and never had a problem with it rising. Maybe your mixture is splitting? I heard a really good tip about adding the eggs to the sugar and butter. It should be added a little at a time (Like oil to mayonnaise) and just add some sieved flour if it st make sure the oven temperature is correct. My cake was in longer than the recipe said as I increased the quantities. Good Luck

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• krissy85

  29 October 2010

  krissy85 rated and commented on this recipe

  

  Could you do this with orange instead? Same amount of juice and just judge by eye the grated orange zest?? Doing this cake for my daughters christening LOVE the lemon but its quite strong for the little ones coming - think orange might tone it down as the cake is gorgeous! I have one in the freezer waiting to ice closer to the date so hopefully it will be ok - has anyone else frozen this cake and if do how does it taste once defrosted? Thanks

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• alreidzzz

  04 February 2011

  alreidzzz commented on this recipe

  hi do you need to trim the top of this cake flat before covering? thanks for any advice

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• cupcakequeen

  17 March 2011

  cupcakequeen rated and commented on this recipe

  

  Made the 3 different flavoured tiers and all of them were fantastic! I got so many complements from our friends and family. I made the chocolate and the lemon cakes a week ahead and froze them, you would never had known they had been in the freezer, both were moist and delicious, I made the fruit cake two days ahead. I didnt decorate the cakes with sugar paste I covered the choc cake with the chocolate buttercream and the lemon and fruit cake with the lemon buttercream and then covered them in chocolate cigarellos, then topped each tier with chocolates, it looked amazing. I highly recommend all three of these cake recipes. 5 out of 5 stars!

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• Itsfuntoeat

  31 March 2011

  Itsfuntoeat commented on this recipe

  What size tin should I use to make the cake square. And how long to cook it please

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• irene

  14 April 2011

  irene rated and commented on this recipe

  

  i gave this recipie a try as im not the worlds best cook, but this was a wowwwwwwww. easy 2 follow, tasted excellent, people that tried it loved it. im gonny b brave n try the chocolate 1 nxt. if i can bake any 1 can with goodfood the recipies are very easy 2 follow and understand. You just cant go wrong. i actually impressed my partner and my self.

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• tinysparkles*

  24 April 2011

  tinysparkles* commented on this recipe

  made this cake last week, was delicious!! the lemon syrup worked for me so im not sure why it didnt work for some.... perhaps your cake was cooled down too much or the syrup was too thick? the syrup did not do all teh way down the cake though but the top certainly absorbed the syrup! will be making it again today but will be filling with buttercream in the middle, no lemon curb though as the sponge and syrup together is lemony enough!

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• Maxine

  25 April 2011

  Maxine commented on this recipe

  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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• Jo Chrystal

  08 May 2011

  Jo Chrystal commented on this recipe

  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

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http://www.bbcgoodfood.com/recipes/4576/

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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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