Lemon Layer Cake

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.

Difficulty Level

Lemon Layer Cake

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.

  • 2h 30min Total Time
  • 12 Servings

All You Need Is ...

Cake

  • 90ml vegetable oil, plus extra for greasing
  • 1 box Betty Crocker™ Zesty Lemon Cake Mix
  • 180ml water
  • 3 medium free range eggs

Filling and decoration

  • 2 lemons
  • 4 tablespoons caster sugar
  • 200ml water
  • 1 1/2 tubs Betty Crocker™ Zesty Lemon Icing
  • 115g lemon curd

Made with these Betty Crocker ™ products

Betty's Easy Steps Hide Images

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.

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.

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.

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.

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.

Tips

  1. 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.
  2. 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.

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