Lemon Buttercream Cake

Name: Lemon Buttercream Cake
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Yield: 1 cake
Ingredients: 225 g Soften butter; 225 g granulated sugar; 4 large eggs; 225 g self-raising flour; 2 tablespoon lemon juice; 2 tablespoon lemon zest; 400 g icing sugar; 200 g Soften butter; 1 tablespoon lemon juice; 1 teaspoon yellow food colouring

User Reviews

5.0

24 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Cooling Time
1 hr
Total Time
1 hr 45 mins
Servings
1 cake
Calories
6562 kcal
Course
Dessert
Cuisine
International

Lemon Buttercream Cake

Willa Mcdonald

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Lemon Buttercream Cake, a scrumptious 2-layer cake for Easter or any other celebration. The sponge is rich and moist and has a delicate lemon touch, and the buttercream is smooth and velvety, with yellow food colouring added to enhance the lemon hint. Decorate it with Easter chocolate eggs, and you have a spectacular dessert that will go down well with everyone.

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Ingredients

Servings

For the sponge

225 g Soften butter
225 g granulated sugar
4 large eggs
225 g self-raising flour
2 tablespoon lemon juice
2 tablespoon lemon zest

For the buttercream

400 g icing sugar (confectioners' sugar)
200 g Soften butter
1 tablespoon lemon juice
1 teaspoon yellow food colouring (optional)

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Instructions

To make the sponge, preheat the oven to 180 degrees Celsius (350 Fahrenheit).
In a large bowl, use a hand mixer to beat together the butter and sugar until you get a creamy texture.
Add the eggs one by one, beating well after each addition.
Sift in the flour, add the lemon zest and juice, and beat again.
Butter and flour 2 cake tins ( mine are 7.5 inches or 19 cm in diameter) and divide the batter evenly.
Bake for 20-25 minutes until the sponges are golden and a skewer inserted in the middle comes out clean.
Leave the sponges to cool down completely.
To make the buttercream, you can either use a hand mixer or a food processor.
Sift the icing sugar, add the butter and lemon juice and beat well until smooth.
Add the food colouring and beat again.
Once the sponges are cooled down, arrange one sponge on a cake stand, spread a quarter of the buttercream over, then top with the second sponge and spread the remaining buttercream over the top and sides.
Decorate with nicely piped buttercream swirls, mini chocolate eggs or any other decorations you like.

Notes

Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.