Triple lemon cake

A well made lemon cake is one of the nicest things a person can bake. So imagine my joy at this delicious recipe which takes the humble lemon sponge to another level all together by adding a layer of lemon curd before topping the whole masterpiece off with a sweet lemony glaze. It is truly the king of all lemon cake recipes, perfect for bringing a bit of sunshine even on a dreary English spring day.

Sadly though, having diabetes means I have to limit myself to a slice about as thick as a piece of paper, but if you are going to treat yourself, you might as well do it in style.

Triple Lemon Cake

  • Preparation time: 30 mins
  •  Baking time: 35 mins


For the cake

  • 1 lemon, zest only, grated
  •  1 tbsp lemon juice
  •  175g/6oz self-raising flour
  •  1 level tsp baking powder
  •  175g/6oz butter, at room temperature
  •  175g/6oz caster sugar
  •  3 eggs

For the lemon curd

  • 1 large juicy lemon, grated zest and juice only
  •  75g/3oz caster sugar
  •  2 eggs
  •  50g/2oz unsalted butter

For the icing

  • 1 large lemon, zest only
  •  50g/2oz icing sugar
  •  2 tsp lemon juice

Preparation Method

  1. Preheat the oven to 170C/325F/GM3
  2.  Measure all the cake ingredients into a mixing bowl and beat until you have a smooth, creamy consistency.
  3.  Divide the mixture evenly between two greased and lined tins. Bake in the centre of the oven for 35 minutes or until the centre feels springy when lightly touched.
  4.  While the cakes are cooking make the lemon curd by placing the sugar and grated lemon zest in a bowl. Then whisk the lemon juice and eggs together and pour them over the sugar.  Add the butter, cut into small cubes, and place the bowl over a pan of barely simmering water. Stir frequently until thickened (about 20 mins).
  5.  When the cakes are cooked, remove them from the oven and after about a minute, turn them onto a rack to cool.
    When cooled, spread the curd thickly to sandwich the cakes together.
  6.  Make the icing by removing the zest from the lemon, then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a runny consistency.
  7.  Allow the icing to stand for 5 minutes before icing the cake. Add the lemon zest to the top of the cake and allow to firm up for an hour before serving.



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