Lemon Cake

Let this traditional English Lemon Cake, layered with lemon curd and candied citrus fruit, become the star of your Christmas menu.

Lemon Cake
Yield: 1 (9-inch) cake • Preparation: 10 minutes • Cook: 40 minutes • Cool: 10 minutes
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  1. 1 cup unsalted butter, softened
  2. 3 cups sugar
  3. 3 large eggs
  4. 4 cups cake flour
  5. 2 teaspoons baking powder
  6. 1 cup whole milk
  7. ¼ cup fresh lemon juice
  8. ¼ cup fresh orange juice
  9. ½ teaspoon ground ginger
  10. ¾ cup confectioners’ sugar
  11. 1 (10-ounce) jar lemon curd
  12. 1 recipe Candied Citrus (recipe follows)
  13. Garnish: kumquats
  1. Preheat oven to 350°.
  2. Grease 2 (9-inch) pans. Line bottom of pans with parchment paper. Set aside.
  3. In a large bowl, beat butter at medium speed with an electric mixer until fluffy. Add sugar, 1 cup at a time, beating well after each addition. Add eggs, one at a time, beating well after each addition. Set aside.
  4. In a large bowl, sift together flour and baking powder. Add to butter mixture, alternating with milk. Beat until well incorporated.
  5. Add lemon juice, orange juice, and ginger, beating well. Divide batter between prepared pans.
  6. Bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool in pan for 10 minutes. Remove to wire racks to cool completely.
  7. Dust cake layers with confectioners’ sugar.
  8. Place 1 layer on cake plate. Spread with lemon curd. Top with Candied Citrus, reserving a few pieces for garnish. Top with remaining cake layer. Refrigerate until ready to serve.
  9. Garnish with kumquats and Candied Citrus, if desired.
TeaTime Magazine https://www.teatimemagazine.com/
Candied Citrus
Preparation: 15 minutes • Cook: 30 minutes • Cool: 1 hour
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  1. 4 cups water, divided
  2. 1 orange, thinly sliced, seeds removed
  3. 2 lemons, thinly sliced, seeds removed
  4. 2½ cups sugar, divided
  1. In a medium saucepan, bring 2 cups water to a boil over medium-high heat. Add orange and lemons. Reduce heat to medium. Simmer for 10 minutes. Drain.
  2. In the same saucepan, bring remaining 2 cups water to a boil over medium-high heat. Add 2 cups sugar, whisking to combine. Reduce heat to medium.
  3. Add orange and lemons to sugar mixture. Simmer until pith is translucent, 10 to 15 minutes. Remove citrus from sugar mixture. Let cool on wire racks.
  4. Toss citrus with remaining ½ cup sugar before using.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime November/December 2010


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