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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14th Oct, 2012
I wish to make this for my daughter's wedding for 120 people. Will the three tiers provide enough cake for this number?
27th Jul, 2012
Lizzyla - don't freeze the cake with buttercream on. You need to do that bit once it defrosts. You can make the buttercream up a few days in advance and put it in the fridge, just let it get to room temp and give it a good beat/mix again before you use it.
23rd Jul, 2012
Hi, would it be possible to fill this with buttercream before freezing it? Has anyone tried that?
9th Jul, 2012
Has anyone converted these recipes to make a three tier cake in 26cms, 20cms and 15cms pans? Or is there an easy way to do this.I'm assuming the chocolate cake recipe wouldn't be quite enough to make the largest and smallest tiers? Not too worried about doing the fruit cake, just the lemon and choc versions..
9th Jul, 2012
How long did everyone cook it for? 1 hour 15 or 2 hours? Confusing instructions!
2nd Jul, 2012
Hi, I would like to make this cake for my mom's 78th birthday but can anyone please tell me if the sponge is sharpe as I don't want it to be. Thank you, replies very much appreciated.
7th Jun, 2012
Im making the chocolate cake for 9 inch round and lemon cake for a. 6 inch round can anyone help with quantities and cooking times need asap for my wedding cake. Many thanks
5th Jun, 2012
I love lemon cake and chose to make this in spite of having another lemon cake recipe I thought I'd never better.. well this did! It was just delicious and the perfect sweet/tart combination. Can't recommend it enough.
29th May, 2012
MrsMac, this was the same for me. I assumed it would be the same depth as in the picture, which looks to be about 4-5" but it's barely even two! Good job I was making in advance and freezing, rather than waiting until Monday (this is 1/4 of my giant jubilee flag cake).
29th May, 2012
I've just made this but it hardly rose at all, so I have just one half of a cake. I'm going to have to make it again now. I don't understand.


goodfoodteam's picture
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.
23rd Jul, 2013
Just a quick egg question - did folk use medium or large?
goodfoodteam's picture
13th Feb, 2014
Hi there, thanks for getting in touch. Medium eggs are called for in this recipe. In fact, unless otherwise stated all recipes on the site containing eggs require them to be medium in size.Best wishes, BBC Good Food team
Marie 2
5th Feb, 2014
Just seen this recipe and was wondering if you ever got an answer to your question as I would like to try this sponge but would like to know what size eggs to use? Thanks


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