Lemon Layer Cake

Total Time: 2 Hours 30 Minutes
Servings: 12

Turn a simple lemon cake into a stunning, extra-special centrepiece for a family celebration with swirls of lemon cream frosting and sweet lemon strands.

All You Need Is ...

  • Small check mark in a circle icon 90ml vegetable oil, plus extra for greasing
  • Small check mark in a circle icon 1 box Betty Crocker™ Zesty Lemon Cake Mix
  • Small check mark in a circle icon 180ml water
  • Small check mark in a circle icon 3 medium free range eggs
Filling and decoration
  • Small check mark in a circle icon 2 lemons
  • Small check mark in a circle icon 4 tablespoons caster sugar
  • Small check mark in a circle icon 200ml water
  • Small check mark in a circle icon 1 1/2 tubs Betty Crocker™ Zesty Lemon Icing
  • Small check mark in a circle icon 115g lemon curd
  • Small check mark in a circle icon 4 tablespoons double cream

Betty's Easy Steps

  1. Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Lightly grease 2 x 20cm round sandwich tins and line the bases with baking paper.
  2. In a mixing bowl, stir the cake mix, oil, 180ml water and eggs gently together, then whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Divide the mixture equally between the 2 cake tins and level the tops. Bake for 23-28 minutes or until a round bladed knife inserted fully into the centre of the cakes comes out clean. Cool a little before turning out onto a wire rack to cool completely. Remove the baking paper.
  3. To make the lemon strands for the decoration, pare the zest from the lemons in strips using a vegetable peeler, then cut into fine shreds with a sharp knife. Place in a saucepan with 200ml water and bring to the boil. Boil for 8 minutes, then stir in the caster sugar and let the mixture bubble over a medium heat for 10-12 minutes, without stirring, until nearly all the syrup has evaporated and the lemon strands are translucent (the syrup can burn quickly so reduce the heat after 5-6 minutes, if necessary). Use a fork to transfer the lemon strands to a plate lined with baking paper. Leave for about 30 minutes until cold.
  4. Meanwhile, place 1 sponge on a serving plate or cake stand and, using a small palette knife, spread 1/2 tub of icing over the top. Spread over the lemon curd and top with the second sponge, pressing down gently. Spread 1/4 tub of icing in a thin layer over the top and sides of the cake to seal in the crumbs. Chill for 30 minutes.
  5. Place the remaining 3/4 tub of icing in a bowl and beat in the cream until the icing has softened and has a glossy finish. Spread over the sides and top of the cake, creating large swirls with the tip of a palette knife. Chill for at least 30 minutes to allow the icing to firm up. Decorate the cake with the lemon strands to serve.

Betty's Tips

  • Keep the cake in the fridge until ready to serve. Store the lemon strands in an airtight container in a cool place for up to 1 day. Use to decorate the cake just before serving.
  • Adding cream to the icing gives it a lovely soft texture perfect for creating large swirls. Add the cream gradually and don’t over beat. If it seems a little too soft, just pop in the fridge for 30 minutes.