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Classic Double Layer Lemon Cake with Lemon Buttercream
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Built by the community using Double layer lemon cake
A stunning two-layer lemon cake with a light, tender crumb bursting with citrus flavour, sandwiched and crowned with a silky lemon buttercream. Bright, zesty, and utterly irresistible — this is the kind of cake that makes people ask for seconds before they've finished their first slice.
Cooking Ability Level
Prep
25 mins
Cook
25 mins
Serves
8
Difficulty
Getting Somewhere
Budget
Reasonable
Calories
580
Ingredients
- 225g unsalted butter, softened (plus extra for greasing)
- 225g caster sugar (white sugar)
- 4 large eggs
- 225g plain flour
- 2 tsp baking powder
- Zest of 2 lemons
- 3 tbsp fresh lemon juice
- 3 tbsp milk
- Pinch of salt
- For the lemon buttercream:
- 175g unsalted butter, softened
- 350g icing sugar (powdered sugar), sifted
- Zest of 1 lemon
- 2–3 tbsp fresh lemon juice
- 1–2 tbsp milk (if needed to loosen)
1. Preheat your oven to 180°C / 350°F. Grease two 20cm (8-inch) round cake tins and line the bases with baking parchment.
2. In a large bowl, beat the softened butter and caster sugar together with an electric hand mixer (or by hand with a wooden spoon and some elbow grease) for 4–5 minutes until the mixture is very pale, light, and fluffy. Don't rush this step — it's what gives the cake its lift.
3. Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a tablespoon of the flour and beat it in before continuing.
4. Add the lemon zest and lemon juice and mix briefly to combine.
5. Sift in the flour, baking powder, and salt. Fold gently with a spatula until just combined — don't overmix. Add the milk and fold again until you have a smooth, dropping batter.
6. Divide the batter evenly between the two prepared tins and smooth the tops with a palette knife or the back of a spoon.
7. Bake for 22–25 minutes, until golden, risen, and a skewer inserted into the centre comes out clean. The cakes should also be just starting to pull away from the sides of the tin.
8. Leave the cakes to cool in their tins for 10 minutes, then turn out onto a wire rack and leave to cool completely before frosting. Do not frost warm cakes — the buttercream will melt.
9. For the lemon buttercream: Beat the softened butter in a bowl for 2–3 minutes until very pale and creamy. Add the sifted icing sugar a third at a time, beating well between each addition. Add the lemon zest and lemon juice and beat for another 2 minutes until smooth and fluffy. If the buttercream feels too stiff, add a splash of milk and beat again.
10. To assemble: Place one cake layer on a serving plate or cake stand. Spread a generous layer of buttercream over the top. Place the second cake layer on top, pressing down very gently. Spread the remaining buttercream over the top and sides, or pile it just on top for a more rustic look.
11. Finish with a little extra lemon zest scattered over the top if you like. Slice and serve.
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Nutrition per Serving
580
Calories
6g
Protein
72g
Carbs
30g
Fat