Lemon cake has to be one of my favourite types of cake. I love the zingy flavour and would definitely choose it over chocolate cake. My granny is known for making the best ever lemon cake, and here is another tasty lemon cake recipe I’m sharing for you can try to make a zesty celebration cake.
Zesty Lemon Cake Recipe
Preparation time: 20 minutes
Cooking time: 30-35 minutes
225g (8 oz) Stork with butter
225g (8 oz) caster sugar
4 large eggs
225g (8 oz) self-raising flour, sieved
Zest of 1 lemon
For the Icing:
225g (8 oz) icing sugar
100g Stork with butter
1-2 teaspoons milk
Filling and decoration
2 tablespoons lemon curd
A few silver balls
Crystallized lemon: 1 lemon, 40g caster sugar
Place Stork and sugar in a mixing bowl and cream together until light and fluffy. Beat in the eggs one at a time, adding a little flour with the last egg.
Fold in the remaining flour and lemon zest.
Place mix in 2 x 20cm (8 inch) greased and lined sandwich cake tins.
Bake on middle shelf of oven 170°C, 160°C fan, Gas 4 for 30 – 35 minutes. Cool..
Beat icing ingredients together until smooth.
Decoration: cut lemon peel in long strands, place in saucepan with sugar and 100ml water over medium heat. Cook, stirring until sugar dissolves. Boil then simmer for 10 mins. Spread over baking parchment and leave to set.
Sandwich cake together with 1/3 icing and the lemon curd. Spread next third on top and use remaining icing to pipe drops with a large plain nozzle around the edge of the cake. Decorate with silver balls and the crystallized lemon.
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Recipe and images provided by Stork