Bright, zesty, and effortlessly elegant — this lemon cake is summer on a plate. With three layers, it looks like a showstopper but is simple enough for any home baker to master. The yogurt in the batter works with the raising agents to create a beautifully light, fluffy texture. While lemon is the star here, feel free to experiment with other citrus fruits like orange or lime. For an extra twist, try adding a hint of fresh thyme or lemon verbena to elevate the flavour. It’s a sunshine-filled bake everyone will love.
Summer lemon cake
Candied lemons:
– 2 lemons
– 110g caster sugar
– 110ml water
Cake batter:
– 280g caster sugar
– 150ml vegetable oil
– 200g live natural yoghurt
– 2 medium eggs
– Zest of a lemon
– 250g plain flour
– 1 tsp baking powder
– 1/2 tsp bicarbonate of soda
– 1/2 jar of lemon curd
Buttercream:
– 100g unsalted butter (room temp)
– 150g icing sugar
– juice of half a lemon
Method
Firstly, slice the two lemons thinly (3mm thick) and put them to one side. Add the sugar and water to a saucepan and bring to a simmer.
Next, add the lemon slices, simmer for 15 minutes, then remove with a slotted spoon, and reserve the syrup for later.
Preheat the oven to 160°C and line three 20cm round tins. Next, arrange the lemon slices across the bottom of one of the tins.
Beat together the sugar, oil, yogurt, eggs and lemon zest until smooth. Add the flour, baking powder and bicarbonate of soda, then mix gently until combined.
Transfer to the three tins equally, smooth the top and then bake for 25-30 minutes until a skewer comes out clean.
Wait for three minutes then turn out onto a wire rack to cool completely. Next, beat together the butter and icing sugar for the buttercream until smooth and creamy.
Sandwich the cakes together with the lemon curd and buttercream (ensure you keep the cake with the lemon slices for the top layer). To finish, brush the top with the reserved syrup.
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