Recipe: Easter Lemon Cake

Lemon cake is a family favourite. We always have it over Easter, usually adorning it with chocolate eggs and little yellow chicks so why not have a crack at making it too! It is essentially made using the classic sandwich cake recipes, except it uses fresh lemon as the main flavouring ingredient.

To make this cake you will need two cake tins and equipment to mix the ingredients together with. I used a KitchenAid but a bowl and wooden spoon work just as well. This cake is made in three parts, so make sure you leave enough time for the cake to cool before you ice it.


175g S R Flour

175g Caster Sugar

175g Butter

3 medium eggs

1 whole lemon

For Butter Icing:

Icing Sugar

Softened Butter

Juice of half a lemon

Oven temperature: 180 C



First I like to weigh out all my ingredients and have them prepared before I start making the cake. Don’t forget to grease and line your tins before you start baking!

Get your butter and sugar, put into a big bowl and mix until they are creamed. Add in the eggs and mix until completely combined.

Next throw in the flour and combine until all mixed. If you are using a mixer you will be able to zest the lemon whilst it is mixing, otherwise set the mix aside and get zesting.

Once the all the ingredients are fully combined, add in the zest of the lemon and squeeze in the juice of half the lemon. This should substantially give a good lemony flavour to the mix.

Now you need to pour the mix evenly into the prepared cake tins. Place them on the middle shelf of the oven and cook for about 20 minutes. Once cooked the cake should be golden brown and when using the knife test, the knife should come out clean.

Whilst the sponges are cooling on the cooling rack you will need to make the icing.

Now I haven’t put the measurements down for the icing as it depends whether you are going to put icing in the middle of the cake or on top as well. As you will be able to see, I have just put icing in the centre.

I make the icing by creaming the butter and then bit by bit, adding the icing sugar. This helps to stop you from making a mess with the icing sugar going everywhere. Next add the lemon juice to flavour. I like it extra tangy, so I put a full half of lemon juice in it, but that may be too much for other taste buds.

Once the sponges are cooled, add the butter icing on top of one of the sponges and place the other sponge on top.

To decorate the cake like I did you will need a sieve, some more icing sugar and some hot water. Simply mix together a teaspoon of hot water and a teaspoon of icing sugar together to make a semi-liquid paste. Drizzle this over the top of the cake using a teaspoon in a criss-cross pattern. Finally, lightly dust the cake with icing sugar. Viola, you have a full decorated lemon cake!


Recipe by Elizabeth Cracknell