Wedding cake - zingy lemon

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• tinysparkles*

  19 May 2011

  tinysparkles* rated this recipe

  

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• Woodenspoon

  02 July 2011

  Woodenspoon rated and commented on this recipe

  

  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.

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• Rambo1

  26 July 2011

  Rambo1 commented on this recipe

  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

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• macey

  29 July 2011

  macey commented on this recipe

  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.

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• wendybea

  04 August 2011

  wendybea commented on this recipe

  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?

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• Sam

  05 August 2011

  Sam rated and commented on this recipe

  

  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!

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• gills gems

  08 August 2011

  gills gems commented on this recipe

  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

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• linda

  10 August 2011

  linda rated and commented on this recipe

  

  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.

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• Janet

  16 August 2011

  Janet commented on this recipe

  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.

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• jillian

  16 August 2011

  jillian commented on this recipe

  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

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• linda

  18 August 2011

  linda commented on this recipe

  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.

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• sandy_baby

  22 August 2011

  sandy_baby rated and commented on this recipe

  

  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!!

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• Coops79

  26 August 2011

  Coops79 rated and commented on this recipe

  

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

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• Rambo1

  04 September 2011

  Rambo1 commented on this recipe

  How long can this cake be frozen for?

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• Rambo1

  04 September 2011

  Rambo1 commented on this recipe

  How long ca this cake be frozen for?

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• Nikki

  21 September 2011

  Nikki commented on this recipe

  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.

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• vickitiger

  01 October 2011

  vickitiger commented on this recipe

  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.

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• loobianca

  28 October 2011

  loobianca commented on this recipe

  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

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• Robyn

  24 November 2011

  Robyn commented on this recipe

  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.

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• RosieQ

  18 January 2012

  RosieQ rated and commented on this recipe

  

  Made this for the first time yesterday in a Rayburn at heat setting 3 (roughly equivalent to Gas 3) in a 6" square tin. Used the cold shelf to avoid the top burning and didn't need to use foil to protect the top even though it took 2 hours to cook, came out well risen and springy. Had the same problem with the syrup thickening too much to soak in by the time the cake was cooked and cooled halfway, but agree that it doesn't need it as it's beautifully moist. Used a mix of shredless orange curd and Cointreau to brush the cut surfaces, top and sides. Filled with the buttercream and covered with Zesty Orange Marzipan from this site to get a St Clements flavour. Not going to be able to comment on how well it lasts as everybody in the office loves it and are fighting over the crumbs :)

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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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