Lemon Cake with Lemon Cream Cheese Buttercream
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4.7
30 reviews
Excellent
Lemon Cake with Lemon Cream Cheese Buttercream
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Lemon Cake – easy to make, moist, zesty and delicious! This simple lemon sponge cake recipe can be transformed into a Lemon Birthday Cake layered with lemon cream cheese buttercream.
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Ingredients
For the Cake
- 520 g (4 cups) self raising flour or see notes
- 500 g (2 ¼ cups) caster sugar
- 6 medium eggs
- 226 g (1 cup) softened unsalted butter or Stork baking spread
- 240 ml (1 cup) semi skimmed milk
- 1 tbsp lemon juice
- 2 lemons , zest only
Lemon Syrup
- 80 ml (⅓ cup) lemon juice
- 150 g (⅔ cup) granulated sugar
Frosting
- 230 g (1 cup) softened unsalted butter
- 250 g (heaping 1 cup) full-fat mascarpone cheese or block cream cheese
- 520 g (4 cups) icing sugar confectioner / powdered sugar
- 4 tbsp double cream or as needed
- 1 tbsp lemon syrup (if you have any left)
- Lemon essence or extract , to taste
Decoration
- Lemon zest and slices
- Edible Flowers
- fresh berries
Instructions
- Preheat the oven to 160°C (325°F). Reduce the temperature by 20 degrees if you are using a fan forced oven. Grease and line four round 20cm (8 inch)cake tins. I use cake release spray for all my cakes, misting the tins lightly.
- Put the flour and sugar into a large mixing bowl and stir to combine.
- Add the eggs, butter, milk, lemon juice and zest.
- Beat together using an electric hand mixer, using a spatula to scrape the bottom and sides of the bowl as needed. Mix until the batter is smooth, about a minute.
- Divide the batter evenly between the prepared cake tins and level. Bake for 30-35 minutes, or until the cake is golden, springy to the touch and a toothpick inserted in the centre comes out clean. Carefully turn out onto a wire rack to cool.
- Make the Syrup
- Put the lemon juice and sugar in a saucepan and stir over low heat for about five minutes, or until the sugar dissolves. Leave to cool slightly.
- Brush the syrup over the cake layers. You can use any leftover syrup to flavour your frosting or add it to drinks.
- Make the Lemon Cream Cheese Buttercream
- Put all the ingredients in a mixing bowl. Start beating with an electric hand mixer on the lowest speed setting until the ingredients combine.
- Increase the speed to maximum and continue to beat until the frosting is light and fluffy, scraping the bottom and sides of the bowl halfway through.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Assemble the Cake
- Place the bottom cake layer on a stand or plate. Pipe a layer of frosting over it and level with a palette knife. Repeat with the other sponge layers.
- Leave the cake naked to show the filling or smooth buttercream over the entire cake to cover.
- Pipe any extra frosting over the top of the cake and decorate with lemon zest or small lemon slices before serving.
Notes
- If you cant find self raising flour use plain (all purpose) flour and add five teaspoons of baking powder in with the flour and sugar.
- Contains affiliate links
- I always rely on a digital scale to measure my ingredients.
- Use a hand mixer or a stand mixer this lemon cake recipe just make sure all ingredients are room temperature.
- You will need four 8 inch cake pans for this recipe or you can bake the cake in two batches if you only have two.
Nutrition Information
Show Details
Calories
828kcal
(41%)
Carbohydrates
115g
(38%)
Protein
9g
(18%)
Fat
39g
(60%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
164mg
(55%)
Sodium
258mg
(11%)
Potassium
131mg
(4%)
Fiber
1g
(4%)
Sugar
84g
(168%)
Vitamin A
1250IU
(25%)
Vitamin C
10mg
(11%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 828 kcal
% Daily Value*
| Calories | 828kcal | 41% |
| Carbohydrates | 115g | 38% |
| Protein | 9g | 18% |
| Fat | 39g | 60% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 258mg | 11% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 84g | 168% |
| Vitamin A | 1250IU | 25% |
| Vitamin C | 10mg | 11% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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