- 1/2 cup unsalted butter, softened
- 1 cup & 2 T sugar
- 4 large eggs
- zest of 1 1/2 lemons (save in order to juice for icing, below)
- 2 cups self rising flour, sifted
- 2 t baking powder
- 1/4 cup milk
1. Preheat oven to 350°F. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating after each addition. Add in the lemon zest with the last egg. Sift together the flour and baking powder. Add alternately with the milk. Beat until well mixed.
2. Divide the mixture between two greased and lined 8in straight sided, round cake pans. Bake for about 20-25 minutes, until golden. Let the cakes cool for 2-3 minutes in their pans, then transfer to a wire rack to cool completely.
- 1/4 cup unsalted butter
- 1 lb confectioners’ sugar, sifted
- juice of 1 1/2 lemons
Melt the remaining butter in a large mixing bowl in the microwave. Beat in the confectioners’ sugar and about half of the lemon juice using whisk attachment on mixer. Add lemon juice until you get to the desired consistency, spreadable but not too runny. If you have added all the lemon juice and the icing is still too thick, add water 1/4 teaspoon at a time until the icing is spreadable.
Additional Ingredients Needed:
- 4 T lemon marmalade [If you cannot find lemon marmalade and do not want to make any, you could make a little extra icing so you have enough for between the layers, or you could try using lemon curd, which is more readily available. I did not try this, but I think it would be delicious and still lemony.]
Sandwich the cakes together with lemon marmalade between the layers. Spread a thin layer of icing over the cake, being careful not to miss any. This is the crumb layer, which will help keep the crumbs out of your top coat of icing. Refrigerate 20 minutes. If the remaining icing has thickened, beat again and spread it in soft swirls over the top and sides.
From Entertaining by Malcolm Hillier, adapted by trkingmomoe and Katie
Gray: This turned out really well. I’m glad that Katie tried it again; I think she learned some cake doctoring skills. Special thanks for the helpful comments on the first post! It really encouraged Katie to want to try it again and have it turn out better.
Katie: I decided for my second attempt at this cake to make it for a dinner party. No pressure or anything! Well, I think it was a hit! One guest even asked for seconds. The cake turned out so much better this time. Thanks for the advice on the milk, trkingmomoe! The only problem I had with the cake this time around, was that it fell a little bit in the middle. I’m not sure if I didn’t quite cook it long enough, or what exactly went wrong. It still tasted wonderful, though, and was a nice texture. It was coarser than a lot of cakes I have made, but was tasty and moist. The down side was that it didn’t taste quite as lemony this time. The icing turned out this time as well, and I was able to make a swirly pattern on the top. Success! I don’t know if I’d make this same cake again, if I wanted to make lemon cake, but I really like having the lemon marmalade in the middle, and I loved the lemon icing.