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lemon Cake Recipe


  • 175g butter, softened
  • 175g caster sugar
  • 3 eggs
  • 175g self-raising flour
  • 2 lemons
  • For the icing
  • 1/2 lemon
  • 200g icing sugar
  • 100g unsalted butter, softened


  1. Preheat the oven to 180C/Gas 4. Grease two 20cm/8 inch round sandwich tins and line with non-stick baking paper.
  2. Place the butter and sugar in a bowl and cream together until thick and pale. Beat the 3 eggs and add to the bowl, then sift in the flour gradually. Finely grate the zest from the 2 lemons into the bowl, and squeeze 1 tbsp lemon juice and add.
  3. Beat together for about 2 minutes, until the mixture is light and fluffy. Spoon into the tins and spread level. Bake for 30-35 minutes or until firm and golden, and leave to cool in the tins for 10 minutes. Then turn out onto a wire rack and leave until completely cooled.
  4. To make the icing, beat the butter with the icing sugar until light and fluffy, and squeeze 1 tbsp lemon juice into the mixture.
  5. Spread the icing over the top of each cake using a palette knife, and sandwich together.

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