I adore lemon layer cake! This is my very favourite recipe; a lemony four tier sponge cake, oozing with homemade lemon curd and dripping with lemon icing....
Despite the description, this cake really isn't too sweet. The balance between the sharpness of the lemon and the sweetness is absolutely perfect. This recipe is adapted from Delia Smith's recipe and we could not improve on it, other than doubling the amount of icing she uses.
I think the lemon curd in this lemon layer cake is sublimely creamy with an amazing lemon tang. We often make extra for having at breakfast with toast. Delia-cious.
I have been tempted to put extra lemon curd in the cake. You can - but it's really not necessary. It's quite perfect the way it is.
The icing is what really makes it for me. It's so tangy, yet sweet. The flavour of the lemon really comes through. I doubled the quantity from Delia's original recipe, and I really think it's better with the extra icing.
This lemon layer cake is, I think, the best lemon cake recipe I have yet tried. I do love lemon drizzle cake, and it's much simpler to make. I also love lemon poppyseed cake. But this cake tops them both.
I think of it as a summer cake. Of course, you can have it any time of the year you like. Perhaps a little sunshine in winter is just what the doctor ordered!
I've given the recipe using self-raising flour, and also using plain flour with raising agents. Either works just fine.
Time: 1 1/2 hours, inc cooling time
225g (1 1/4 cups) plain flour
1 slightly rounded tsp baking soda
1 slightly rounded tsp baking powder
Plus 1 tsp baking powder
225g (1 1/4 cups) self-raising flour
1 teaspoon baking powder
225g (1 cup) butter
225g (1 1/4 cups) caster/fine sugar
Grated zest of 1 large lemon
1 1/2 tablespoons lemon juice
1 qty lemon curd
1 qty lemon icing (below)
I love lemon cake with earl grey tea.
I love it on its own with a cup of tea for an afternoon snack, but it is also great as part of a larger tea spread.
Try it in the winter with buttered crumpets, ham sandwiches, egg salad sandwiches and jam tarts.
Or in the summer with buttermilk scones, cucumber and mint sandwiches, tomato sandwiches and mini meringues.