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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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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emsaustin
8th Apr, 2013
Beautiful cake but the syrup left the cake too soggy so will make again leaving that out
claudette2002271
7th Mar, 2013
I made 3/5 of the recipe for a 7 inch round tin and it only rose to two inch what height is the cake mean't to rise too. The Chocolate cake was huge and tasted fatastic.
jemma3621
26th Feb, 2013
Can anyone tell me how me how deep this cake should be? Also i would like to make it in a 10" square what quantities should i use and how long should i cook it in a fan oven? I a bit short of time so would need to know today.
bridgetjanejones
4th Feb, 2013
5.05
I made this for a 70th birthday and used an 8inch tin. I did not need to adjust any quantities and it cooked in the time stated. I did however only divide it into two layers as it did not seem thick enough for three. Everyone said it tasted wonderful. The lemon taste was perfect and it was still moist even though it didn't get cut for eight days. Would definitely use this recipe again.
dawncr57
14th Jan, 2013
Hi! I am making the lemon cake for my granddaughter's christening cake, having 2 tiers both in lemon. Can you help me out with the quanitity and cooking time needed for a 5" / 13cm cake tin size pleas? Thank you very much! dcr
finleymarchant
5th Jan, 2013
5.05
This cake tasted delicious. I have the same problem as a few others though with the top of the cake being a little soggy with the syrup. i adjusted to recipe to make a smaller cake as it was only a practice. http://www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html This website was really useful to use.
mrsshambo
17th Nov, 2012
My niece asked me to make her wedding cake but as both of us are coeliac we are having a problem finding recipies that suit. Would it be possible to make these cakes with gluten free flour? Has anybody done so and how did they turn out?
jeannie111
20th Nov, 2013
Hi, I am a Coeliac too and have made this cake a number of times. I just substitute the flours with my prescription all purpose flour - works great!
annekay3a
6th Nov, 2012
5.05
I forgot to rate before posting!
annekay3a
6th Nov, 2012
5.05
I made this cake as one tier for my nephew's wedding. It was a lovely cake to make and tasted delicious - I had rave reviews on the day. Before the big day, I had also made a tester for the bride and groom to try; what didn't get eaten as a taster was used at the christening of my new twin grandchildren where it also went down very well - so, I think this cake is suitable for a range of occasions. I'm a fairly experienced baker but as I'm not used to making wedding cakes, for a big event, I would definitely recommend making a mini taster version as it helped me to iron out any possible problems I might otherwise have had.

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Ice-cream in th...
5th Jun, 2014
How structurally strong is this cake? I'm making a 4-5 tier wedding cake and wondered if it would hold the weight? I'm not using fondant but will be using ganche to cover it
goodfoodteam's picture
goodfoodteam
12th Jun, 2014
Hi there. As it has not been tested as a 4-5 tier cake we wouldn’t want to advise you incorrectly, but you may need to use cake pillars and supports to help.
Cake mad
11th Apr, 2014
I need a really nice madiera cake recipe for a 12 inch x 3 inch square tin please help
goodfoodteam's picture
goodfoodteam
28th Apr, 2014
Hi there. This is a good recipe for Madeira cake: http://www.bbcgoodfood.com/recipes/1940701/madeira-loaf-cake however for the size tin you require you would probably need to triple the quantities there, remember that baking large cakes can be a tricky experience, as few recipes are written for bigger sizes and simply doubling up ingredients does not always produce the expected results, I hope this helps.
Cake mad
10th Apr, 2014
Has anyone got a really good Madeira cake recipe for a 12 inch x3 inch square tin looking for really nice moist recipe
Cake mad
6th Apr, 2014
Please could you tell me the amounts for a 10 inch 8 inch and 6 inch I would be ever so gratefully please
ersatzvanilla
25th Feb, 2014
I'd like to make the rich dark chocolate wedding cake in a deep 6inch round tin and am wondering how much mixture to use. Does anyone have any idea? Thanks
ersatzvanilla
25th Feb, 2014
Does anybody know why the zingy lemon cake does not rise very well? I made this cake last week, and ended up having to do another cake afterwards as the first one was only 2inches tall and clearly not deep enough to split and fill. Each cake took a full 2 hrs to bake. But the cake was delicious and had a fantastic cutting texture. Any tips on how to get it to rise more would be gratefully received. Thanks.
goodfoodteam's picture
goodfoodteam
10th Mar, 2014
Hi there. You need to make sure you have encoporated enough air into the mixture in order to get a good rise, make sure you beat the mixture until it is pale, light and fluffy.
haroldhamster
23rd Jul, 2013
Just a quick egg question - did folk use medium or large?

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