Calling all lemon cake lovers!! This one’s for you, today’s recipe is this gorgeous glazed lemon cake. I love lemon flavoured anything, you can probably tell from the amount of lemon recipes I have posted, and will most definitely continue to post here. I’m pretty proud of this one because it came out just how I wanted, a beautiful spring inspired cake that makes you want to dive right in! I’m a firm believer in that we eat with our eyes first and yes, this cake is as delicious as it looks! It’s got a moist packed crumb, perfect for afternoon tea or dessert. It’s 100% not as intimidating as it might look, and is well worth the effort. Baking is all about having fun and making something to satisfy your taste buds anyway, so just go for it and give it a go!
The glaze is used to both sandwich the cakes together and decorate it. It’s perfect for sticking the cakes together because it shows up quite translucent when he cake is finished and cut.
Coating the cake: It’s best to cover the cake on a wire rack over a tray so you can collect the excess glaze and reuse it. First coat the cake with a thin layer of glaze, scrape any excess from the tray then recoat it again it. Repeat these steps and you’ll see with each application it becomes more and more opaque! It takes a bit of patience but it’s well worth it, and really sets thislemon cake apart from your everyday cake. It’s important to let the glaze set for a few minutes before serving, so it doesn’t run too much upon cutting the cake. You’ll notice that on the next day it will become a bit matt, but your cake will still be beautiful.
The splash of green on this cake gives it more interest and brings the whole thing together perfectly! You can easily replicate this by saving your cake trimmings (from leveling your cake). Place the cake pieces in a blender and blend to a crumby texture, then add some green food colouring, give it another blitz until the crumbs are all green, voila!
The fondant flowers can easily be made using fondant flower cutters and some tools, edible flowers would look amazing too! If you would like to see an in depth tutorial on making simple daises like the ones on this cake, you can like or comment down below!
For the video method of this recipe, you can watch my video below! Lol, try not to cringe along with me at the sound of my own voice x
Here is the written recipe:
|Prep Time: 10 minutes||Baking Time: 45 minutes||Total Time: 55 minutes|
Key words: Lemon loaf, glazed, cakes
Makes: 2 loaves
- 675g Self-raising flour
- 450g Caster sugar
- 525g Butter
- 9 Medium eggs
- 4tsp Baking powder
- 250ml Buttermilk
- Zest of 2 lemons
- 540g Icing sugar
- 7-8 Tbsp milk
- 2 Tbsp vanilla
To make the cake:
- Preheat the oven to 175 degrees C/ 350 degrees F and line your loaf/ cake tins.
- Cream the butter and sugar together with a mixer until light and fluffy, if you don’t have a handheld or stand mixer use a bowl and whisk.
- Add the flour and baking powder to the creamed mixture and slowly add the wet ingredients (eggs and buttermilk).
- Make sure to always scrape down the sides of your bowl to make sure everything is well incorporated.
- Mix the batter until it’s smooth. Then add in the lemon zest and fold it in with a rubber spatula.
- Pour the batter into the lined cake tins and bake the cakes for 40 to 45 minutes.
- Allow the cakes to cool.
- Remove the cakes from the tins and level them.
- Once completely cooled, sandwich the cakes using the glaze, then frost the outside of the cakes with the glaze aswell. until you are happy with the final look.
To make the glaze:
- Simply mix everything together until you have a smooth, glossy icing. If it is too thick, add a tablespoon of milk at a time until you have a better consistency, but don’t add too much, it needs to be thick enough to frost the cake still.