Wedding cake - zingy lemon

Wedding cake - zingy lemon

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(37 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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  • 350g unsalted butter, softened
  • 350g golden caster sugar
  • 6 eggs, beaten



    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)



    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



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

  • 100g golden caster sugar


  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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17th Jan, 2016
I just used normal eggs when I made it x
22nd Nov, 2015
I've baked this today as the second tier for a wedding cake and it's so flat that it will never slice into three for the buttercream. Do you think it's the eggs that has caused this as I just used standard eggs?
30th Aug, 2015
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.
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"!
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
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!!
The White Monk's picture
The White Monk
20th Apr, 2017
Hi, sorry this reply is sooo late! There is an app called the Cakeulator. You put the original recipe for the cake in and the tin size with baking times. Then you simply add the new times sizes and the app converts to ingredients and baking times to the new tin sizes. Just look in the phone App store its very cheap and really worth it for any bakers out there. Best wishes for your future bakes.
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
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
29th Feb, 2016
Hi. You could try to 'upscale' the recipe using this link.


goodfoodteam's picture
28th Oct, 2016
We'd suggest using a deep cake tin for this recipe.
11th Oct, 2016
what size eggs do I use for zingy lemon wedding cake
goodfoodteam's picture
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.
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!
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!
15th Jan, 2016
Hi I made this beautiful cake for my sisters wedding cake, I now need to make it as a top tier could you tell me how I will convert to 15cm round deep cake thankyou
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
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?
20th Jun, 2015
Please can you advise what size eggs this recipe uses? Thanks!


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