Nicolette’s Lemon Butter Cake

Nicolette’s Lemon Butter Cake

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Recipe course: Desserts

Made with these products:



  • 250g unsalted butter, softened
  • 250g caster sugar
  • 5 eggs
  • 250g self raising flour
  • 2 lemons, zest of


  • 300g unsalted butter, softened
  • 600g icing sugar / soft icing mix
  • 1 tsp vanilla essence
  • 1 tbs lemon juice
  • Sprinkles (optional)


  1. Pre heat the oven to 170 degrees Celsius, and line three 15 cm cake tins with baking paper or canola spray
  2. Cream the butter, lemon zest and the caster sugar until pale and fluffy
  3. Add the eggs to the butter mixture one at a time, until combined
  4. Once the eggs are incorporated add in the flour and fold gently until just combined, do not over stir
  5. Pour the cake mixture into the tins evenly and bake for 30-40 minutes or until golden and a skewer comes out clean
  6. Turn out cakes onto a wire rack to cool before icing
  7. To make the buttercream, beat the butter for 5 minutes or until pale. Slowly add in the vanilla, lemon juice and icing mixture. Beat the buttercream for another 5 minutes until pale and fluffy
  8. Place a 2cm round piping tip into a piping bag and pipe buttercream between each layer. Decorate with sprinkles if you wish

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