Wedding cake - zingy lemon

Wedding cake - zingy lemon

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(35 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 eggs, 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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clairewebster
16th Mar, 2017
5.05
I made this for my brother's wedding 6 years ago and since then has been my go to lemon cake recipe. I scale it up and down as needed and even make cupcakes with it. One of the best lemon cakes i've ever eaten (if I do say so myself :))
ginnypeace
6th Jan, 2017
I made the whole wedding cake for my daughter's best friend's wedding and it was very successful - everyone loved it! Have just used the Zingy Lemon Cake recipe to make a Baby Shower cake for the same friend. Again it worked really well. As a previous person commented, it is important that the eggs and butter are at room temperature. I always assume large eggs when baking. And yes, I have produced a great 4" deep cake each time!
KeinEngel
27th Nov, 2016
Lemon juice in cake mix meant it didn't rise at all. Went in the bin
The White Monk's picture
The White Monk
20th Apr, 2017
Sorry to hear your cake did not go well. Don't give up. This recipe really does work but needs carful attention. Not suggesting you were not carful in anyway. Did you weigh out the correct amount of lemon juice in the recipe? If you put too much it can mean the cake becomes too moist and does not rise correctly. Weigh everything out carefully and don’t use more than 100 mL lemon juice. Just by the feedbacks on this page its worth having one more go :) I have had my disasters too with cakes and I once doubled the lemon juice on this recipe with terrible consequences! I wanted even more lemon flavour!! All the best with your future bakes.
Emzie_essex
25th Sep, 2016
5.05
My first attempt at a two tier cake...this is very easy and tastes of lovely zingy lemon.
licciem
2nd May, 2016
To all those who got a flatter, dense cake: I just made this for my wedding and my first attempt was about 2-3 inches tall and felt pretty dense. My mistakes were: I didn't beat the butter and sugar together enough - for those using a kitchen aid, a flex edge beater attachment is a must for this recipe! My butter was too cold My eggs were too cold - make sure both eggs and butter are at warm room temperature when you start baking Basically, because there is no rising agent in the cake (other than in the SRF), it relies heavily on the air you beat in at step 1. Another tip, gently fold in the flour, do not beat at this stage. I followed the above, and my second attempt was a soft, bouncy, 4inch high cake that can definitely be sliced twice for filling. Good luck!
vintagemunchkin
9th Apr, 2016
Made this for my wedding. As others have commented, there's no way this could be sliced into three, really didn't rise as much as I'd hoped. I made the lemon buttercream and added a layer of lemon curd too. Was all lovely. Flavours great. Check out my blog for details: http://itsonlyvintagebutilikeit.com/food-2/its-only-a-wedding-cake-but-i-like-it/
lebrant
21st Oct, 2015
Why why why, when spending money on expensive ingredients to make this cake, do you not give the size of eggs? I'd love to see the cake "good food" made before it was decorated. I followed the recipe exactly and the result was an almost 2" height (once levelled) cake. The photos show a three layered cake, I would only get two layers from this cake. I used to rate this website, now I don't.
jantho61
6th Sep, 2016
I always weigh my eggs in the shell so it weighs a little over, to compensate the shell..... that way the weights are all the same!
Ghd22
17th Jan, 2016
It says if you click on eggs large eggs

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LindaFeatherby
28th Apr, 2017
Help.....I have made this cake with success before but today (when it matters because I am making it as a wedding cake for a friend's wedding) it is not working. The first one I cooked today seemed to have pockets of uncooked mixture in it and did not rise as much as usual and was denser. Any ideas? thank you
brinda100
26th Dec, 2016
Does anyone know please if this recipe would work if substituting the butter for a dairy free alternative, such as margarine (or something different if anyone else knows a good dairy free butter substitute!) Thanks :)
goodfoodteam's picture
goodfoodteam
29th Dec, 2016
Thanks for your question. You can substitute the butter but check the side of the pack to see if whatever you are choosing is suitable for baking. If the substiute contains salt then don't add any extra along with the flour in step 1.
spencertowell
12th Oct, 2016
what height cake tin is used to make this cake
goodfoodteam's picture
goodfoodteam
28th Oct, 2016
We'd suggest using a deep cake tin for this recipe.
spencertowell
11th Oct, 2016
what size eggs do I use for zingy lemon wedding cake
goodfoodteam's picture
goodfoodteam
28th Oct, 2016
Thanks for your question. Where egg size is important we always state it in the recipe. You could opt for medium eggs in this instance.
licciem
2nd May, 2016
To all those who got a flatter, dense cake: I just made this for my wedding and my first attempt was about 2-3 inches tall and felt pretty dense. My mistakes were: I didn't beat the butter and sugar together enough - for those using a kitchen aid, a flex edge beater attachment is a must for this recipe! My butter was too cold My eggs were too cold - make sure both eggs and butter are at warm room temperature when you start baking Basically, because there is no rising agent in the cake (other than in the SRF), it relies heavily on the air you beat in at step 1. Another tip, gently fold in the flour, do not beat at this stage. I followed the above, and my second attempt was a soft, bouncy, 4inch high cake that can definitely be sliced twice for filling. Good luck!
Claire89M
10th Apr, 2016
Hi, I've used your chocolate and zingy lemon wedding cake recipes before (I had my own fruit cake recipe) and they worked wonderfully. I'm making another wedding cake now and the couple want a lemon base and two victoria sponges, all with fondant icing. Would they hold up if I use pillars? I'm worried that they would sink?
Aly HK
25th Mar, 2016
Can I print the recipe in here? Thanks!

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