Lemony Lemon Cake recipe

Lemony Lemon Cake recipe

This moist lemony lemon cake recipe is quick and easy to make yet tastes divine.

Using a secret ingredient of lemon curd to add an extra depth of flavour.


You will need

4 eggs at room temperature

225g of caster sugar

225g softened butter or margarine

225g self-raising flour

juice and rind of 1 lemon

2 tbps lemon curd


For the lemon buttercream topping

250 g icing sugar (I’d buy a new box- as it’s useful to have some extra in case you need to adjust the consistency)

125 g softened butter or margarine

Finely grated zest of 1 smallish lemon
A good squeeze of fresh lemon juice

Lemon Curd to taste I think I added a tbsp full


First prepare the cake tin. If you have baking paper line the baking tin. Then, using a small amount of butter, lightly butter the tin. Pre-heat the oven to 170 oC

Next, cream the butter and sugar together using a hand mixer.

Cooking tip: About creaming butter and sugar:

You can do this by hand if you don’t have one, by using a wooden spoon.
It needs to be light and fluffy and pale in colour.

Slowly add the eggs, mixing in a little bit at a time taking care not to over mix them

Gently stir in the lemon zest, lemon curd, and lemon juice and stir gently.

Fold the flour little by little into the cake mix using a metal spoon. Take care not to over mix as you will knock all the air out of it.

When all mixed together, pour into the cake tin and smooth out using a palette knife or the back of a large spoon.

Bake in the centre of the oven for about 30-40 mins – or until it is golden brown and cooked through. You will know that it is done when you stick a fork in it and it comes out clean. If you find that the cake is getting too brown too quickly you can turn it down a little bit.

When cooked, turn out onto a cooling rack to cool down completely before adding the lemony lemon buttercream topping.

lemony lemon cake recipe. Image of a lemony lemon cake with a fork on a pink background

For the lemony lemon buttercream topping 

Sift the icing sugar to get the lumps out.

Cream together the butter and the icing sugar until light and fluffy. Add a bit of lemon juice at a time – don’t add it all at once as you may find you don’t need all of it!

Stir in the lemon zest and lemon curd to taste.

When the cake has completely cooled gently spread the lemony lemon buttercream topping over the cake and sprinkle with a little grated lemon zest to decorate.

Cooking tip: Adjust t he consistency if you need to- if it looks a bit runny mix in a bit more icing sugar and if it’s a bit too stiff add a little more lemon juice.¬†

Sarah Cooper

Sarah Cooper

I love cooking! I’m hoping that by sharing some of my cooking wisdom, recipes and tips with you you’ll come to love cooking as much as I do! When I’m not cooking and writing, I love spending time with my family and my cat and reading crime novels

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