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Lemon Layer Cake Recipe

Prep

30 mins

Bake

20-25 mins

Serves

5 to 10

Difficulty

Medium

About

This fuss-free layer cake is made with a soft and fragrant lemon sponge soaked in lemon drizzle and topped with luscious lemon cream cheese buttercream. An ideal bake for special occasions and celebrations, but equally great to enjoy as an everyday teatime treat.

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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Instructions

Step 1

Preheat the oven to 160°C. Lightly grease two 20cm sandwich tins and line the bottom of each with baking paper. Set aside.

Step 2

Using an electric mixer, cream the butter and sugar until pale and fluffy, about 2 minutes.  Add Lyle’s Golden Syrup and eggs and beat well (don’t worry if the mixture curdles a bit at this stage).

Step 3

Sift in the flour and baking powder and stir to combine. Add the lemon zest, buttermilk, and vanilla and mix again. Divide the batter between the baking tins and smooth the tops with the back of the spoon or spatula. Bake for 20-25 minutes, until golden brown and a toothpick inserted in the middle, comes out clean. Remove from the oven.

Step 4

Make the lemon drizzle by placing all the ingredients in a small saucepan. Stir to combine and allow to simmer for 5-8 minutes, until all the sugar has melted and the mixture is syrupy. Remove from the heat and allow it to cool for 5 minutes.

Step 5

Pour the lemon drizzle over baked sponges and allow them to cool completely.

Step 6

Prepare the buttercream. Place the butter and soft cheese in a mixing bowl and beat for 2-3  minutes until well combined. Add the icing sugar, lemon juice, vanilla, and salt and mix until you have a smooth buttercream. If the mixture feels too runny, add more icing sugar, if it is too stiff, add a little bit more lemon juice.

Step 7

Transfer one of the cooled sponges to a cake stand or a serving plate. Spread half of the buttercream over the top of it and place the second sponge on top. Spread the remaining buttercream over the top of the cake.

Step 8

Optionally, top the cake with some more lemon zest and some whipped cream and lemon slices.

Ingredients – 9 items

Serving

1

For the sponge:

Butter

Butter

softened

225 g
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

170 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

55 g
Eggs

Egg

large

3
Flour

Self raising flour

225 g
Baking-powder

Baking powder

1 tsp
Buttermilk

Buttermilk

75 g
Vanilla

Vanilla

2 tsp
Lemon-zest

Lemons, zested

2

For the lemon drizzle:

Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

100 g
Lemon

Lemon

juice

2
Water

Water

100 ml

For the buttercream

Butter

Butter

softened

200 g

Full-fat soft cheese

200 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

450 g
Lemon-juice

Fresh lemon juice

2 tbsp
Vanilla

Vanilla

1 tsp
Salt-table

Pinch fine table salt

1

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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