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Lemon Celebration Cake Recipe

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4 from 8 reviews

This Lemon Celebration Cake is a zesty, moist layered cake perfect for any festive gathering or special occasion. Soft, fluffy self-raising flour cake is infused with fresh lemon zest and juice, soaked with a tangy lemon syrup, and topped with a light, creamy lemon buttercream. The finishing touch is a drizzle of luscious lemon curd and colorful sprinkles for an eye-catching and delicious treat.

Ingredients

Cake

  • 350 g unsalted butter
  • 350 g caster sugar
  • 7 medium eggs
  • 350 g self-raising flour
  • Zest of 2 lemons
  • 75 ml lemon juice

Lemon Drizzle

  • 75 ml lemon juice
  • 75 g caster sugar

Lemon Buttercream

  • 200 g unsalted butter (room temperature)
  • 400 g icing sugar
  • 2 tbsp lemon juice
  • 2-3 tbsp lemon curd

Decoration

  • Spare lemon curd
  • Sprinkles (optional)

Instructions

  1. Prepare Cake Tins and Oven: Grease and line two 8″ (20 cm) deep cake tins. Preheat your oven to 180ºC (160ºC fan).
  2. Make the Cake Batter: Beat together the unsalted butter and 350 g caster sugar until smooth and creamy, which takes a couple of minutes. Then add the self-raising flour, eggs, lemon zest, and 75 ml lemon juice. Beat until just combined, being careful not to over mix the batter.
  3. Bake the Cakes: Divide the cake batter evenly between the two prepared tins. Bake in the preheated oven for 35 to 40 minutes or until a skewer inserted into the center comes out clean.
  4. Prepare Lemon Drizzle: Near the end of baking, mix 75 ml lemon juice with 75 g caster sugar in a small bowl until combined.
  5. Drizzle the Cakes: As soon as the cakes come out of the oven and while still warm in their tins, drizzle the lemon syrup evenly over the tops. Allow the cakes to cool completely in the tins so the drizzle soaks in.
  6. Make the Lemon Buttercream: Using a stand mixer with a whisk attachment, beat 200 g unsalted butter at room temperature for a couple of minutes until smooth. Gradually add 400 g icing sugar and continue beating until fully incorporated. Add 2 tablespoons lemon juice and beat on medium-high speed for about 5 minutes until the buttercream is light, fluffy, and whipped.
  7. Assemble the Cake: Place one cake layer on your serving plate. Pipe a circle of buttercream around the edge of the top surface and fill the middle with 2-3 tablespoons of lemon curd. Carefully top with the second cake layer.
  8. Decorate: Pipe the remaining buttercream over the top and sides as desired. Finish by drizzling spare lemon curd over the top and adding sprinkles if you like.
  9. Serve: Allow the cake to settle for a short time, then slice and enjoy your zesty Lemon Celebration Cake!

Notes

  • Do not overbeat the cake batter once the flour is added to keep the cake tender.
  • Let the cakes cool completely before applying the buttercream to prevent melting.
  • If lemon curd is not available, you can substitute with more lemon jam or preserve.
  • This cake keeps well refrigerated for up to 3 days and can be brought to room temperature before serving.
  • For a more intense lemon flavor, add an extra tablespoon of lemon zest to the batter.

Find it online: https://cookedbysarah.com/lemon-celebration-cake-recipe/