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!
Ingredients
For the cake
- 175 g margarine
- 175 g caster sugar
- 3 eggs
- 2 lemons zested
- 175 g self raising flour
For the buttercream
- 140 g unsalted butter softened
- 280 g icing sugar
- 70 g lemon curd
- 1-2 tbsp lemon juice
- ½ lemon zested
Instructions
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Preheat the oven to 160°C (fan assisted, 180°C non fan) and line three 6 inch cake tins
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Add 175g margarine and 175g caster sugar to a bowl and mix for up to five minutes until pale and fluffy
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Add 3 eggs and the zest of 2 lemons and mix briefly
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Add 175g self raising flour and mix until just combined
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Divide the cake batter equally between the three prepared tins
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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
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Once the cakes are completely cooled, make the buttercream. Beat 140g unsalted butter until smooth
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Add 280g icing sugar and 70g lemon curd and beat until combined
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Finish by adding 1-2 tbsp lemon juice a teaspoon at a time until you get a pipeable consistency
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Lay the first cake upside down on your serving plate. Pipe the buttercream however you like. Repeat with the next two layers of cake
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Sprinkle the finished cake with the zest of ½ lemon
Recipe 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.