Lovely Lemon Cake

This citrus cake is light and delicious with a triple hit of lemon running through it from the sponge cake, the lemon curd and the lemon buttercream. It's perfect for a celebration cake.

It's simple to make too - I've used the all-in-one method for the sponge which works every time.

Lovely Lemon Cake

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Here's how:

• 250g salted butter
• 250g self-raising flour
• 250g caster sugar
• 4 eggs
• Zest of 2 lemons
• 1 drop of Sicilian lemon extract
• 2-3 tsp milk 
• 1 tsp baking powder

For the buttercream:

• 180g salted butter
• 500g icing sugar
• Juice and zest of 2 lemons
• 1 drop Sicilian lemon extract
• 3 tbsp lemon curd
• Lemon Jelly Slices (I use Morrison's from the baking department)

First pre-heat the oven to 180 degrees and grease and line two 20cm sandwich tins. 

Into a large bowl measure the flour, softened butter and sugar and baking powder and mix well to combine. Add the lemon zest and extract and once well mixed, add a drop of milk at a time until you have a thick and unctuous cake batter at a consistency you're happy with. 

Now carefully divide the cake batter between the two sandwich tins, level out and place both into the hot oven for 20-25 minutes or until golden brown and risen.

Test the cake with a skewer - as long as it comes out dry the cake is good to go.

Leave the cakes to cool in the tins for 20 minutes, then carefully remove and place onto a board to cool further.

Now begin to prepare the lemon buttercream - ensure the butter is soft, and if not place into the microwave for 10-15 seconds. Add the icing sugar, the lemon juice, zest and extract to the butter and mix well. Once all combined you can begin the assemble the finished cake.

Place one sandwich at the bottom and spoon over a few tablespoons of the lemon buttercream - use a palette knife to spread so it's evenly distributed.

Now spoon over the lemon curd and spread around - it doesn't need to be too neat but try to get an even spread.

Place the second sandwich on top of the first. 

Now spread the buttercream over the top and the sides of the cake all around. Again, use a palette knife to spread and make as neat as possible. 

If using the Lemon Jelly Slices simply place them all around the outside of the cakes' top and you're done. 

The cake will last for up to a week if covered and kept in the fridge but it never lasts more than a day or two around here.

If like me you're partial to a fruity cake here are a few other recipes you might like:

• Lemon & Honey Yoghurt Cake
• Lemon Drizzle Cake
• St Clements Drizzle Cake
• Guilt Free Apple Cake
• Rhubarb and Custard Cake
• Peach Upside Down Cake