Three Layer Lemon Cake
This small but perfectly formed Three Layer Lemon Cake is packed full of zesty lemon flavour and is a total showstopper whilst being the perfect size for a smaller celebration!
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 160°C (fan assisted, 180°C non fan) and line three 6 inch cake tins
Add 175g margarine and 175g caster sugar to a bowl and mix for up to five minutes until pale and fluffy
Add 3 eggs and the zest of 2 lemons and mix briefly
Add 175g self raising flour and mix until just combined
Divide the cake batter equally between the three prepared tins
Bake for 15 minutes or until a cocktail stick comes out clean. Leave to cool in the tins for around 30 minutes before leaving to cool completely on a wire rack
Once the cakes are completely cooled, make the buttercream. Beat 140g unsalted butter until smooth
Add 280g icing sugar and 70g lemon curd and beat until combined
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Continue Reading at Curlyscooking →Chef's Notes
If you want to cover the whole cake in buttercream use an additional 70g unsalted butter, 140g icing sugar, 35g lemon curd and 1 tbsp lemon curd. I would recommend crumb coating the cake first.
Keep the cake in an airtight container for 2-3 days.
Nutritional information is given as a guide only and may vary.
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Reviews from the Original Source
Comes out perfect all the time and so delicious
Fabulous celebration cake, using the smaller cake tins is such a clever way of getting the layers.
This sounds so good! Love lemon in cakes :-D
I love lemon cake and this is a fab showstopper!
Lemon cake is my absolute favourite cake. Easy to follow recipe and beautiful flavours. I only with I could pipe as well as you.
Thanks for sharing, this cake looks amazing, I do like lemon flavoured ones :)
Lemon cakes are one of my favourites and yours looks so pretty. Only the best ones use lemon curd :)
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