Wedding cake - zingy lemon
- Jane Hornby
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Serves 30
More effort
Prep: 30 mins
Cook: 2 hrs
Plus cooling
A star rating of 4.8 out of 5.57 ratingsRate
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Tier two of our three tier wedding cake, this gives a real citrus hit and the drenching of lemon syrup keeps it beautifully moist
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Ingredients
Nutrition
Units:
MetricUS
-
350g unsalted butter
softened
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350g golden caster sugar
-
6 eggs
beaten
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140g plain flour
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280g self-raising flour
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zest of 4 lemons
juice of 3 (about 100ml/3½fl oz)
For the syrup
- zest and juice 2 lemons
- 100g golden caster sugar
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Nutrition: per serving
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kcal269
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fat8g
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saturates1g
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carbs33g
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sugars0.17g
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fibre20g
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protein4g
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salt0g
low
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Method
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step 1
Heat oven to 160C/fan140C/gas 3. Prepare the inside and outside of a 23cm tin, as before. Cream the butter and sugar together until light and fluffy, then gradually beat in the eggs a little at a time. Add a tbsp of the plain flour if it starts to split. Fold in the flours and a pinch of salt, followed by the lemon zest and juice.
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step 2
Spoon the mix into the tin and bake for 1 hr 35 mins or until well-risen and golden and a skewer inserted comes out clean. Meanwhile, make the syrup by heating the sugar, lemon zest and juice in a small pan until the sugar dissolves. Set aside.
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step 3
Once the cake is out of the oven, leave to cool until it’s just warm, then use a skewer to poke holes down to the bottom all over the cake. Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap or fill and ice the cake. The unfilled cake will keep well if you wrap it with baking parchment and cling film for up to 4 days, or in the freezer for up to a month.
Recipe from Good Food magazine, June 2006
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A star rating of 4.8 out of 5.57 ratings
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