Lemon Stacked Cake

So last night I had the honour of making an engagement cake for a dear friend of the family. It was two tiers, one chocolate fudge and one lemon.  By the time I had decided to do a tutorial the chocolate cake was already done but I did manage to photograph most parts of the lemon cake so I will share. The recipe is broken down into 3 parts first is the basic cake mix, next is the lemon curd and finally the lemon buttercream frosting.  The best thing about this cake is you don’t have to be fancy with your decorating.  You can pipe the buttercream, or cover it with a spatula to smooth it out but honestly having it a bit thrown on adds to the effect. For my cake obviously it had to be super smooth as it was then covered in fondant but you can decide yourself.

This one is not for the faint hearted when it comes to the lemon flavour. It is full on but in a sweet and palatable way. The buttercream and the slightly sweet curd counter balance the lemon in the cake perfectly and it all mellows together. This would be perfect for a any type of celebration cake for those who don’t like chocolate (if any such people exist). Enjoy it and let me now how it goes for anyone who tries. Also keep in mind this is quite a tall cake.  If you want somethig smaller just take one third off the recipe.

Lemon Stack Cake
For the cake:
3×7″ Sandwich tins greased and lined
12oz (340g) Butter Softened
12oz (340g) Caster Sugar
12 oz (340g) Self Raising Flour
6 Eggs
The Fine Zest of 3 lemons
3 tbsp Milk

For the syrup:
6 Level Tbsp Caster Sugar
6 Tbsp Water
Juice 3 Lemons

1. Pre heat the oven to 180°C/ 350°F/ Gas Mark 4. Cream the butter and sugar together in a stand mixer for 2-3 minutes until it light and fluffy.


2. Add the flour, eggs, zest and milk and beat until fully encorporated.  It is a thick mixture but if it is too thick to spoon evenly then add a little more milk.


3. Separate evenly between the three tins and bake in the middle shelf for 30-35 minutes until a cake tester/skewer comes out clean.


4. While the cake is baking take the caster sugar, water and place them in a pot on medium until the sugar has dissolved. Add the lemon juice and boil for 1 minute. Remove and allow to cool slightly.

5. When the cakes are done remove them from the oven and poke a few holes with a skewer or a fork and pour in the syrup. Allow the cakes to cool for about ten minutes or until cool to the touch and then remove from the tin placing on a wire tray to cool completely.


For the lemon curd:
3oz (85g) Salted Butter Softened
8oz (225g) Caster Sugar
2 Eggs
2 Egg Yolks
160-200ml Lemon Juice (Depending on how sweet or sour you want it)
Fine Zest of 1 Lemon.

1. Put all the ingredients into a stand mixture and whisk for about 3 minutes. 2. It will look like sour milk at this point that is perfectly normal.


3. Transfer this mixture to a pot and place over a medium heat stirring constantly. The little lumps of butter will melt and the mixture will begin to thicken. You need it to be at a texture where it will coat the back of a spoon. This means if you run your finger through the middle it will leave a definite line. My picture of this isn’t very good ad I used a slotted spoon.  Silly me.


4. Transfer this to a jar or a bowl to cool. Cover it with cling film touching the surface of the curd as this will prevent a skin forming. The mixture will thicken further as it cools.


On a side note this is amazing on toast, or scones or ice cream too. 🙂

For The Buttercream:
8oz (225g) Salted Butter Softened
16oz (450g) Sieved Icing Sugar
8 Level Tbsp Lemon Curd

1. Beat the butter until it is soft. Add all the icing sugar and lemon curd.
2. Start the mixer on very slow or you will end up with an icing sugar cloud that goes everywhere.
3. Mix until everything comes together and the the buttercream is light and fluffy.

I sandwiched the cakes together with the remaining lemon curd and some of the buttercream. Like I said before I then covered the entire cake using an offset spatula as I was covering it with fondant.


These are both tiers chilling in the fridge to firm up the frosting.

The cake went down really well at the party and the happy couple were, well….. a happy couple. I was delighted with the final product. This is it in all its glory.


If anyone does ever try the recipe I would love to know how it goes so please feel free to leave a comment. Or maybe a picture or your own creations.

Thanks for checking in.

S Xxx


2 thoughts on “Lemon Stacked Cake

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