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!
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
Finish by adding 1-2 tbsp lemon juice a teaspoon at a time until you get a pipeable consistency
Lay the first cake upside down on your serving plate. Pipe the buttercream however you like. Repeat with the next two layers of cake
Sprinkle the finished cake with the zest of ½ lemon
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.
Three Layer Lemon Cake https://www.curlyscooking.co.uk/three-layer-lemon-cake/