Lemon Cake With Butter Cream Filling
50 mins cooking time
Crack those eggs, toss the flour, and get ready to make a moist, tender lemon cake. With its zingy lemon syrup and luscious buttercream and lemon curd mixture, this cake turns unbelievably delicious. Fresh, moist, and definitely worth sharing.
Lemon Cake With Butter Cream Filling Lemon Cake With Butter Cream Filling

Lemon Cake With Butter Cream Filling

  • 50 mins cooking time
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Crack those eggs, toss the flour, and get ready to make a moist, tender lemon cake. With its zingy lemon syrup and luscious buttercream and lemon curd mixture, this cake turns unbelievably delicious. Fresh, moist, and definitely worth sharing.
Crack those eggs, toss the flour, and get ready to make a moist, tender lemon cake. With its zingy lemon syrup and luscious buttercream and lemon curd mixture, this cake turns unbelievably delicious. Fresh, moist, and definitely worth sharing.

Method

Lemon cake
1
Preheat your oven to 200C /180C fan /gas mark 4. Grease and line the bases of 2 x 20cm cake tins.
TIP
Leave a little overhang of baking paper on the base so you can lift the cakes out cleanly without turning them upside down.
2
Grab a large bowl and beat together the Lurpak® butter and sugar until it’s light and fluffy.
3 simple tips to get moist and fluffy sponge cake
3
Add the eggs a little at a time and beat well after each one. If the mixture curdles, add a little of the flour.
4
Fold in the remaining flour, baking powder then add your vanilla essence and lemon zest. Don’t worry if the mixture is too thick and does not fall off a spoon, just stir in a little milk.
5
Divide the mixture evenly between the two cake tins. Put the tins into the oven for 25 to 30 minutes or until a skewer comes out clean when inserted into the middle.
For the lemon syrup
1
Place the lemon juice into a small bowl and stir in the sugar until it’s dissolved. Set aside for later.
TIP
Taste the syrup before using it and adjust with a bit of extra sugar or lemon juice to suit your taste.
2
When the cake is ready, take it out of the oven and place the tins onto a wire rack. Use a skewer to make holes in the top of each cake and pour over the lemon syrup. The holes will allow the syrup to seep in. Leave the cakes to cool then remove them from the tin.
3
Use a skewer to make holes in the top of each cake and pour over the lemon syrup. The holes will allow the syrup to seep in. Leave the cakes to cool, then remove them from the tins.
For the lemon curd butter icing
1
Using an electric whisk or a food processor, beat together the icing sugar and butter until light and creamy. Put this mixture into a large clean bowl and fold in the lemon curd to get a marbled effect.
2
To finish, spread the icing over the top of one cake. Top with the other cake, and spread the remaining buttercream icing over it.
Decoration
1
Top with blueberries and raspberries, and sprinkle with icing sugar to finish.

Questions about lemon cake

It is easy to make a fluffy and moist lemon cake. But should any questions arise, you can find answers to some of the most frequently asked ones about this cake below.

  • Your lemon cake might not be light and fluffy due to a few common baking issues. First, beat butter and sugar until pale and fluffy to trap air – this is called creaming, and it is important to achieve a light texture. If the eggs are added too quickly or are not mixed in properly, the batter can curdle, resulting in a dense cake. Gently fold the sieved self-raising flour and baking powder into the batter to avoid overdeveloping the gluten, which can make the cake tough.

  • The cake batter likely curdled because of temperature differences or because the eggs were added too quickly. If the eggs are cold, they can cause the creamed butter and sugar to seize, resulting in a grainy texture. Make sure both the butter and eggs are at room temperature before you start. Also, if you add the eggs too fast, it can be too much for the butter to emulsify properly. Add the eggs slowly, and beat well after each one. If you notice any curdling, mix in a spoonful of sieved self-raising flour to stabilise the mixture before continuing with the eggs.

  • You can store the lemon cake at room temperature for 1-3 days. Place it on a plate or cake stand, cover it with a cake dome, a large bowl, or loosely with cling film, and store it in a cool, dry place. For longer storage, refrigerate it for up to a week. First, place it in a cake box or under a dome, let it chill to firm up the icing, then wrap it in cling film and put it in an airtight container. Let the cake sit at room temperature for 30-60 minutes before serving for the best result.

  • Yes, you can freeze a lemon cake, although the texture of the buttercream and icing might change slightly after thawing. To freeze, first assemble the cake according to the recipe. Place it in the freezer, unwrapped, for about an hour, until the buttercream is firm. Then wrap the cake well in several layers of cling film and foil to protect it from freezer burn. The cake can be frozen for up to three months. When you want to enjoy it again, move the wrapped cake to the fridge to thaw gradually. Keep it wrapped to stop condensation from affecting the cake.

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From simple to glorious with a zesty lemon layer cake

Lemon cake is the perfect cake when you want a little indulgence. With basic ingredients and straightforward preparation, this cake goes from simple to glorious in just a few easy steps. It feels effortless yet looks impressive once it is sliced and served. The lemon flavour makes it extra refreshing and light, tempting you to take just one more bite.

Moist and citrusy butter cake soaked with lemon syrup

A simple lemon syrup is what really makes this easy lemon cake special. Once poured over the warm sponge, the syrup turns the cake into a zesty delight with a moist, extra citrusy crumb. Made with freshly squeezed lemon juice and dissolved sugar, it locks in moisture and creates a perfect balance between sweet and tangy.

As the syrup seeps into both cake layers, it enriches them with even more enticing citrus flavour, making every bite bright and refreshing. It is guaranteed to lift your spirits the moment you try a slice.

Layered with luscious buttercream and lemon curd

Between the layers, the cake gets an extra lemony indulgence thanks to a smooth buttercream mixed with lemon curd. With a good measure of Lurpak® and icing sugar, it is easy to make a thick, creamy buttercream that spreads beautifully.

Folding the lemon curd into the buttercream creates a stunning marbled effect, adding both visual appeal and a deeper citrus flavour. Once layered and finished with the remaining buttercream, the cake is decorated with a handful of fresh berries for a pop of colour and freshness. It is a wonderfully simple finish that lets the flavours stand out.

An irresistible lemon cake made for memorable moments

This is a true lemon celebration cake that knows how to shine. It presents bright, citrusy flavours and a soft, fluffy texture, making it suitable for all kinds of occasions. Enjoy it as a simple afternoon treat with a cup of Earl Grey or chamomile tea, where the citrus notes really come through. If you want to make it even more decadent, serve it with freshly whipped cream or a scoop of vanilla ice cream to complement the lemon notes.

The cake is a family favourite for all ages, making it ideal for parties, birthdays, and those moments you want to turn into memories. The same goes for these other treats: lemon meringue pie, a classic lemon drizzle cake, or a simple rhubarb crumble, so there is no shortage of sweet options to satisfy every craving. Gather your ingredients, follow the steps, and enjoy a slice of sunshine.

Strap on your apron and get creative with the recipe

This lemon cake allows you to get creative with different flavours and decorations. Play around with the citrus notes by adding lime zest or orange zest to the lemon, or by combining two citrus fruits for a slightly more intense flavour. A splash of orange juice in the syrup or a spoonful of passion fruit curd folded into the buttercream can give the cake a new personality while keeping it bright and refreshing.

If you want to change the texture, try adding a handful of poppy seeds or finely chopped pistachios to the cake batter for a subtle crunch. You can also spread an extra layer of lemon curd between the cakes before adding the buttercream, or finish the cake with candied lemon slices for a decorative touch. Edible flowers and toasted coconut also work beautifully as toppings, depending on the mood you are going for.

This cake is just as versatile in how it is served. Bake it as a loaf for a more casual treat, turn it into cupcakes for parties, or keep it as a layered cake when you want something that really stands out.

COOK, BAKE AND SPREAD WITH

Lurpak® Unsalted Butter

Unsalted Butter
With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Unsalted Butter enhances the flavour of whatever food you add it to. From a hearty risotto dish, your weekend baking creations, to some simple earthy mushrooms, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.
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