With its warming citrus flavours and deliciously creamy filling, Great British Bake Off winner David Atherton shares his favourite zingy lemon cake recipe – the perfect treat for garden dinner parties this summer.
WHAT YOU WILL NEED:
- 2 lemons
- 110g caster sugar
- 110ml water
- 280g caster sugar
- 150ml vegetable oil
- 200g live natural yoghurt
- 2 medium eggs
- Zest of a lemon
- 250g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 jar of lemon curd
- Runny honey for brushing on top
- 100g unsalted butter (room temp)
- 150g icing sugar
Firstly, slice the two lemons thinly (3mm thick) and put them to one side. Add the sugar and water to a saucepan and bring to a simmer.
Next, add the lemon slices, simmer for 15 minutes, then remove with a slotted spoon.
Preheat the oven to 160°C and line three 20cm round tins. Next, arrange the lemon slices across the bottom of one of the tins.
Beat together the sugar, oil, yogurt, eggs and lemon zest until smooth. Add the flour, baking powder and bicarbonate of soda, then mix gently until combined.
Transfer to the three tins equally, smooth the top and then bake for 25-30 minutes until cooked.
Wait for three minutes then turn out onto a wire rack to cool completely. Next, beat together the butter and icing sugar for the buttercream until smooth and creamy.
Sandwich the cakes together with the lemon curd and buttercream (ensure you keep the cake with the lemon slices for the top layer). To finish, brush with honey.