Wedding cake - zingy lemon

Wedding cake - zingy lemon

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
lizzyla
23rd Jul, 2012
Hi, would it be possible to fill this with buttercream before freezing it? Has anyone tried that?
lizzyla
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..
vndebbie
9th Jul, 2012
How long did everyone cook it for? 1 hour 15 or 2 hours? Confusing instructions!
tartybaker123
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.
michy64
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
lelimey
5th Jun, 2012
5.05
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.
jodutton
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).
jodutton
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.
jackieflatt
5th May, 2012
For those who want to change the size of your tin this website is fab! http://www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html
lisamparry
19th Apr, 2012
Would like to make this in a 6 inch square tin, any ideas what quantities I would use?

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.