As promised, here is my lemon cake recipe. It is fail-safe and absolutely delicious. The one downside… it isn’t sweet or sickly so you can eat far tooo much of it! I have made this as a bundt cake, a layer cake or as cupcakes. Just adjust your cooking time accordingly and test with a skewer to ensure its cooked through. The lower temp is important as if you have a deeper cake (like the rounded bundt shown here) the edges can brown while the middle is cooking.
250 gms butter, softened
2 cups of sugar
4 large eggs (or 5 small ones)
1/3 cup of lemon zest (I like to chop some fine, and leave other bits longer but use the fine grate on your grater if you don’t have a zester)
3 and 1/4 cups of flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 cup of lemon juice
1 cup of yogurt or buttermilk
1 teaspoon of vanilla
*you can use cupcake cases, two small bundt tins, or two 8 inch cake tins if making a layer cake
Pre-heat the oven to 170 fanbake, and grease and line your tins (or just grease if using a bundt tin)
Cream the butter and sugar until light and fluffy
Slow the mixer down and add eggs one at a time, then add zest
In a bowl mix the flour, baking powder and baking soda together, in a second bowl mix lemon juice, yogurt and vanilla.
Add the flour and yogurt mixtures to the batter alternating after few spoonfuls of each.
At this stage you could stir through some fresh or frozen berries such as raspberries or blueberries if you wish.
Pour into your cake tins and bake for between 30-40 mins (less for cupcakes, more for bundt tins.)
In regards to the icing, there are a few options. for a bundt you could do a simple lemon and icing sugar glaze. For the layer cake or cupcakes I like using a cream cheese icing
Lemon cream cheese icing
100 gms of butter (room temp)
1 tub of cream cheese (room temp)
Cream the butter and cream cheese until mixed and fluffy. Add enough lemon juice to make it pouring consistency and lemon tasting. Keep the mixer running and add the icing sugar until the icing is to a consistency you want – if you want to pour it on the cake add less icing sugar, if you want it spreadable add more icing sugar.
If you want to make a layer cake, slice each cake in half, turn one cake upside down (so the top of the cake is now the bottom) pipe a damn around the outside edge of the cake with stiff cream cheese icing. Fill the middle with raspberry jam, or lemon curd (the damn prevents the filling from leaking out). Repeat the process with all layers until finished and then ice as you wish. There are some great youtube clips of making a layer cake if you need further help.
This recipe is totally flexible so just experiment with it to find a cake you love.