So second cake for my contribution to the Friday meeting (why is it that I am seemingly incapable of keeping things simple and just making the one cake?!) was a Primrose Bakery Lemon Layer Cake. I’ve made this once before and it was absolutely beautiful and went down a storm. It is deliciously lemony and moist.
The recipe is from the “Cupcakes from the Primrose Bakery” book – which is my absolute “go to” book for cupcakes – however their recipe is for a two layer sponge, I have multiplied it to make a three layer sponge. Rather than filling and topping the sponge with lemon buttercream, I fill it with lemon curd and then cover with the lemon buttercream. They do suggest that you can make it as an all-in-one recipe, but I’m more of a traditionalist and prefer to do the long version of creaming the butter and sugar, etc.
I think I slightly overcooked it on this occasion as it ended up slightly drier than last time, although still delicious. I think you need to pull it out of the oven when it is just slightly golden rather than any darker.
Lemon Layer Cake
- 340g golden caster sugar
- 340g self-raising flour
- 2 ¼ tsp baking powder
- 40g cornflour
- 340g butter, at room temperature
- 6 large eggs
- Grated zest and juice of 3 large lemons (or 4 smaller lemons)
Lemon buttercream icing
- 110g butter, at room temperature
- Grated zest of 2 lemons
- 500g icing sugar
- Juice of 1-2 lemons
To fill and decorate
- Approx 6 tblsp lemon curd
- 500g ready-to-roll icing
- 100g royal icing sugar
- Preheat the oven to 170C.
- Grease and baseline 3 20cm loose-base cake tins
- Cream the butter and sugar using an electric hand mixer, or stand mixer, until the mixture is pale and smooth.
- Add the eggs, 1 or 2 at a time, mixing for a few minutes after each addition.
- Combine the dry ingredients in a bowl and then add to the main bowl (best done in 2 or 3 lots). Mix gently after each addition.
- Add the grated zest and juice and mix gently to get a smooth mixture.
- Divide the mixture evenly between the three tins.
- Bake in the pre-heated oven for 25-30 minutes until raised and golden. The cakes should spring back when touched lightly.
- Remove from oven and leave the cakes to cool in their tins for 10 minutes.
- Turn cakes out onto a wire rack and peel the parchment from the bases of the cakes.
- Leave to cool.
To make the buttercream icing:
- In a large mixing bowl, beat the butter, zest, juice of 1 lemon and half of the icing sugar until smooth.
- Add the rest of the icing sugar and beat until smooth and creamy.
- Add extra juice, if required to get the correct consistency. Beat until smooth.
- Place the first cake onto your plate / stand.
- Spread 3 tablespoons of lemon curd on top of the first cake and another 3 on a second cake.
- Carefully place the second cake on top of the first cake.
- Place the third cake on top of the others.
- Use a palette knife to spread the buttercream icing evenly all over the cake: start by covering the top and then smooth the icing down the sides of the cake.
- Roll the ready-to-roll icing out on a sheet of parchment until it is large enough to cover the cake.
- Lift the parchment and gently lower the icing over the cake. Smooth and trim to fit.
- Make up royal icing according to instructions on pack. It needs to be a toothpaste-like consistency.
- Place royal icing into a piping bag and pipe as desired onto the cake.