Looking for a delightful treat to brighten up your afternoon tea? Look no further than this easy lemon layer cake recipe. With its light sponge layers and refreshing citrus flavor, this cake is sure to delight your taste buds and impress your guests. Plus, the rich and creamy soft cheese icing adds the perfect finishing touch.
Ingredients:
200g unsalted butter, softened
200g caster sugar
4 large eggs
200g self-raising flour
1 tsp baking powder
100g plain yogurt
1 tsp vanilla extract
Zest of 2 lemons
For the Drizzle:
100g caster sugar
Juice of 2 lemons
Zest of 1 lemon
For the Icing:
200g unsalted butter, softened
400g icing sugar
1 tsp vanilla extract
200g soft cheese
Method:
- Preheat your oven to 180°C/160°C fan/gas 4. Line the base of two 20cm sandwich tins with baking parchment.
- In a large mixing bowl, beat together the softened butter and caster sugar using an electric whisk until smooth and fluffy (about 3 minutes).
- Add the eggs, one at a time, beating well between each addition. Don’t forget to scrape down the sides of the bowl.
- Gently fold in the self-raising flour and baking powder until well incorporated. Then, fold in the plain yogurt, vanilla extract, and lemon zest.
- Divide the batter evenly between the prepared cake tins and bake in the preheated oven for 30-35 minutes, or until golden and a skewer inserted into the middle comes out clean.
- While the cakes are baking, make the lemon drizzle. In a small pan set over medium heat, combine the caster sugar, lemon juice, and 100ml water. Stir until the sugar is dissolved. Add the lemon zest, bring to a boil, and simmer for 2-3 minutes until the zest has softened and the liquid is syrupy. Remove the zest and syrup from the heat.
- Once the cakes are baked, allow them to cool in the tins for 10 minutes before pouring over the warm lemon drizzle. Leave the cakes to cool completely.
- To make the icing, beat together the softened butter and icing sugar using an electric whisk for 4-5 minutes until smooth. Add the vanilla extract and soft cheese, and beat for an additional 4 minutes until thick and creamy.
- Remove the cooled cakes from the tins and assemble the cake. Place one sponge on a cake stand or serving plate, and pipe just under half of the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle and smooth with the back of a spoon. Chill for 45 minutes to 1 hour until set.
- Top with the second sponge and pipe eight blobs of icing around the edge at regular intervals. Spoon the candied lemon zest into each gap, then serve and enjoy!
With its tangy lemon flavor and creamy icing, this easy lemon layer cake is the perfect treat for any occasion. So go ahead, indulge in a slice of sunshine and brighten up your day!
