Lemon Celebration Cake
This delicious lemon-infused cake is generously soaked in a sweet lemon drizzle syrup for that extra burst of citrus flavour. It's a classic delight that will brighten any occasion.
This recipe is prepared with:
KVL85.004SI
Ingredients
350 g unsalted butter, cubed, at room temperature
350 g caster sugar
7 eggs, at room temperature
2 lemons, zest only
75 ml lemon juice
350 g plain flour
3 tsp baking powder
For the buttercream
400 g unsalted butter, cubed, at room temperature
800 g icing sugar
4 Tbsp lemon juice
For the lemon drizzle
75 ml lemon juice
75 g caster sugar
Utensils
Instructions
STEP 1/4
Making the sponge
Preheat the oven to 175ºC.
Grease two 20 cm round tins and line them with parchment paper.
Fit the K-Beater.
Add butter and sugar into the Appliance bowl.
Mix for 3 minutes on speed 4 until combined, and then scrape the sides of the bowl with a spatula.
Mix for 1 minute on speed 4 until combined.
Add eggs gradually while the machine is running.
Mix for 2 minutes on speed Min until combined.
Add flour, baking powder, lemon zest and lemon juice, fit the Splashguard.
Mix for 2 minutes on speed 3 until smooth.
Divide the mixture evenly between the two tins.
Bake for 20-25 minutes at 175ºC, until a skewer inserted comes out clean.
Remove from the oven and let cool in the tins for 10 minutes.
Then transfer to a wire rack and let cool completely.
STEP 2/4
Making the lemon buttercream
Clean the Appliance bowl and fit the K-Beater.
Add butter, icing sugar and lemon juice into the Appliance bowl, fit the Splashguard.
Mix for 2 minutes on speed 3 until combined, and then scrape the sides of the bowl with a spatula.
Tip: Start the machine on speed 1 and gradually increase speed.
Mix for 2 minutes on speed 3 until smooth.
STEP 3/4
Making the lemon drizzle
Add lemon juice and caster sugar into a jug.
Mix until the sugar has dissolved and set aside.
STEP 4/4
Assemble the cake
Trim the cooled sponge with a cake leveller or a bread knife.
Place the bottom sponge layer on a cake board.
Brush with half of the lemon drizzle syrup and spread with a layer of buttercream.
Top with the second sponge layer and brush with the remaining lemon drizzle syrup.
Spread a thin layer of buttercream around the top and sides to crumb coat the cake.
Chill for 20-30 minutes in the fridge until set.
Once set, cover the sides and the top of the cake with the lemon buttercream.
Tip: Use an angled spatula to achieve a rough textured finish to the buttercream.
Serve.
The cake can be stored in the fridge for 3-5 days.
Lemon Celebration Cake
This delicious lemon-infused cake is generously soaked in a sweet lemon drizzle syrup for that extra burst of citrus flavour. It's a classic delight that will brighten any occasion.
Ingredients
350 g unsalted butter, cubed, at room temperature
350 g caster sugar
7 eggs, at room temperature
2 lemons, zest only
75 ml lemon juice
350 g plain flour
3 tsp baking powder
For the buttercream
400 g unsalted butter, cubed, at room temperature
800 g icing sugar
4 Tbsp lemon juice
For the lemon drizzle
75 ml lemon juice
75 g caster sugar
Utensils
Instructions
STEP 1/4
Making the sponge
Preheat the oven to 175ºC.
Grease two 20 cm round tins and line them with parchment paper.
Fit the K-Beater.
Add butter and sugar into the Appliance bowl.
Mix for 3 minutes on speed 4 until combined, and then scrape the sides of the bowl with a spatula.
Mix for 1 minute on speed 4 until combined.
Add eggs gradually while the machine is running.
Mix for 2 minutes on speed Min until combined.
Add flour, baking powder, lemon zest and lemon juice, fit the Splashguard.
Mix for 2 minutes on speed 3 until smooth.
Divide the mixture evenly between the two tins.
Bake for 20-25 minutes at 175ºC, until a skewer inserted comes out clean.
Remove from the oven and let cool in the tins for 10 minutes.
Then transfer to a wire rack and let cool completely.
STEP 2/4
Making the lemon buttercream
Clean the Appliance bowl and fit the K-Beater.
Add butter, icing sugar and lemon juice into the Appliance bowl, fit the Splashguard.
Mix for 2 minutes on speed 3 until combined, and then scrape the sides of the bowl with a spatula.
Tip: Start the machine on speed 1 and gradually increase speed.
Mix for 2 minutes on speed 3 until smooth.
STEP 3/4
Making the lemon drizzle
Add lemon juice and caster sugar into a jug.
Mix until the sugar has dissolved and set aside.
STEP 4/4
Assemble the cake
Trim the cooled sponge with a cake leveller or a bread knife.
Place the bottom sponge layer on a cake board.
Brush with half of the lemon drizzle syrup and spread with a layer of buttercream.
Top with the second sponge layer and brush with the remaining lemon drizzle syrup.
Spread a thin layer of buttercream around the top and sides to crumb coat the cake.
Chill for 20-30 minutes in the fridge until set.
Once set, cover the sides and the top of the cake with the lemon buttercream.
Tip: Use an angled spatula to achieve a rough textured finish to the buttercream.
Serve.