Indulge in the zesty delight of an Easy Lemon Layer Cake, perfectly paired with a rich and creamy soft cheese icing. This cake is a wonderful treat for afternoon tea or any special occasion, offering a harmonious blend of citrusy tang and sweet, creamy goodness. Let’s dive into the recipe and baking tips to create this delightful dessert.

Recipe Overview
  • Preparation Time: 50 minutes
  • Cooking Time: 35 minutes
  • Additional Time: Cooling and 1 hour setting
  • Difficulty: Easy
  • Servings: 8 – 10
Nutritional Information (Per Serving for 10 servings):
  • Calories: 690 kcal
  • Fat: 41g
  • Saturated Fat: 25g
  • Carbohydrates: 72g
  • Sugars: 55g
  • Fibre: 1g
  • Protein: 8g
  • Salt: 0.6g
  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • 75g natural yogurt
  • 1 tsp vanilla bean paste or extract
  • Zest of 3 lemons
For the Drizzle:
  • 150g granulated sugar
  • Juice of 3 lemons (60ml required)
  • Zest of 2 lemons, pared into strips
For the Icing:
  • 150g unsalted butter, softened
  • 150g icing sugar, sieved
  • 1 tsp vanilla bean paste or extract
  • 300g full-fat soft cheese
  1. Prepare the Cake: Preheat the oven to 180C/160C fan/gas 4. Line two 20cm sandwich tins with baking parchment. Beat the butter and sugar using an electric whisk until smooth and fluffy. Add eggs one at a time, beating well and scraping the sides of the bowl. Fold in flour, baking powder, yogurt, vanilla, and lemon zest. Divide the mixture between the tins and bake for 30-35 minutes.
  2. Make the Drizzle: Combine sugar, lemon juice, and water in a pan over medium heat. Stir until dissolved, add lemon zest, and simmer until syrupy. Remove zest to a sheet of baking parchment and set the syrup aside.
  3. Assemble the Cake: Allow the sponges to cool for 10 minutes, then pour over the warm drizzle. Once completely cool, remove from the tins.
  4. Prepare the Icing: Beat butter and icing sugar until smooth. Add vanilla and soft cheese, beating until thick and creamy.
  5. Decorate: Spoon the icing into a piping bag with a star nozzle. Place one sponge on a stand, pipe icing around the edge and over the middle, then smooth with a spoon. Chill until set. Add the second sponge and pipe eight blobs of icing around the edge, leaving gaps. Fill gaps with candied lemon zest.

This Easy Lemon Layer Cake with Soft Cheese Icing is a delightful blend of sweet and tangy flavours, perfect for any occasion. The light sponge layers, enriched with the zest of lemons, complement the rich, creamy soft cheese icing, creating a dessert that’s both refreshing and indulgent. Whether you’re a seasoned baker or trying your hand at cake making for the first time, this recipe is sure to impress.

Let us know in the comments how you got on with your own Easy Lemon Layer Cake with Soft Cheese Icing!

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