Lemon and Vanilla Cake

image_pdfDownload recipeimage_printPrint recipe

A delicious light lemon and vanilla sponge sandwiched with vanilla buttercream and lots of lemon curd. This is a beautiful and stunning cake for any celebration.

For the Cake
350g unsalted softened butter
350g caster sugar
350g self raising flour
1 ½ tsp baking powder
1 tsp vanilla extract
2 tbsp milk
zest of 2 lemons
6 large eggs

For the Icing
350g unsalted softened butter
700g icing sugar
2 tbsp milk
lemon curd
gold food colouring (optional)


– Preheat the oven to 180°C / 160°C with a fan.

– Grease and line 4×8″ cake tins.

– Add the butter, caster sugar, self-raising flour, baking powder, vanilla extract, whole milk, lemon zest, and eggs to an electric mixer. Whisk for 2-3 minutes.

– Distribute the mixture evenly between the cake tins. Place in the oven and bake for 25 minutes.

– Meanwhile, prepare the icing by adding the butter, icing sugar, and milk to the electric mixer. Whisk until smooth.

– Assemble the cake by placing one cake on a plate or stand. Spread a thin layer of the icing on top and add a thin layer of lemon curd. Repeat the process with the second and third cake layers. For the final cake layer, spread the icing around the whole cake.

– Option to add gold food colouring to the remaining icing sugar. Spoon the icing into a piping bag with a star nozzle and decorate the top of the cake with icing rosettes.

Leave a comment