- Recipes
Luscious Lemon Cake
Luscious Lemon Cake
By Morrisons
Published on 25 April 2025
Airy sponge laced with citrus syrup and a creamy centre, this bake ticks a lot of boxes. Serve for afternoon tea, or as a dessert to round off a summer get-together.Time and servings
55 minsTotal time
10Servings
30 minsPrep time
25 minsCooking time
Ingredients
- 200g golden caster sugar plus 3 tbsp
- 2 Morrisons unwaxed lemons, plus more zest to serve
- 200g soft butter, plus more for the tins
- 4 eggs
- 200g self-raising flour
- 1 tsp baking powder
- 1-2 tbsp milk
- 300ml double cream
- 1 tbsp icing sugar, plus more to serve
- 3 tbsp lemon curd
Method
Step 1
Butter and line 2x 18cm cake tins with parchment. Heat the oven to 180°C/fan 160°C/gas 4.Step 2
Put the sugar in a bowl, then finely zest the lemons over the bowl into the sugar. Rub the lemon into the sugar with your fingertips briefly, then add the butter. Beat with an electric whisk for 2-3 mins until pale and creamy. Add the eggs, one at a time, beating in between each addition, then fold in the flour and baking powder until you get a smooth batter. Fold in 2 tablespoons of the lemon juice (about ½) and enough milk to make a spoonable batter. Divide the batter between the tins and bake for 20-25 mins until golden, risen and spring back when pressed.Step 3
Juice the remaining 11/2 lemons in a bowl, and stir in 4 tablespoons of sugar. Brush some of the mixture over the hot cakes in the tins, then leave to cool completely.Step 4
When ready to serve, put one cake on a cake stand or plate and add a spoon more of the lemon syrup. Whip the double cream and icing sugar together until it forms soft peaks. Spoon the lemon curd over the top of the sponge, then dollop over the cream. Smooth out to the edges, then top with the second sponge, upside down, so it looks neater. Dust with more icing sugar, then use the reserved lemon zest to decorate.