Double Iced Lemon Cake

    Double Iced Lemon Cake


    62 people made this

    This is the ultimate lemon cake for anyone who really loves lemon. It's cool, refreshing, yet moist and rich.

    Serves: 10 

    • 170g butter
    • 1 1/4 cups (300g) white sugar
    • 8 egg yolks
    • 3 teaspoons baking powder
    • 1/4 teaspoon salt
    • 2 1/2 cups (250g) plain flour
    • 3/4 cup (190ml) milk
    • 1 teaspoon vanilla essence
    • 1/4 cup (60ml) lemon juice
    • Hot Lemon Glaze
    • 3 cups icing sugar
    • 1/2 cup lemon juice
    • Lemon Icing
    • 2 cups icing sugar
    • 1/4 cup lemon juice

    Preparation:20min  ›  Cook:1hour  ›  Extra time:1hour20min  ›  Ready in:2hours40min 

    1. Preheat oven to 165 degrees C. Grease and flour a 25cm ring tin. Mix together the flour, baking powder and salt. Set aside.
    2. In a large bowl cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla and lemon juice. Beat in the flour mixture alternately with the milk mixing until blended.
    3. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the centre of the cake comes out clean.
    4. To make the Hot Lemon Glaze: In a saucepan combine 3 cups icing sugar and 1/2 cup lemon juice. Bring mixture to a boil and cook for 1 minute. Keep mixture warm until ready to use.
    5. To make the Icing: In a small bowl mix 1/4 cup lemon juice and 1 1/2 cups of icing sugar. If mixture is too thin add more sugar until desired consistency is reached.
    6. Assemble the Cake: Pour 3/4 of hot lemon glaze over warm cake while it's in the pan. Let cake cool for 60 minutes then remove from pan. Reheat the remaining hot lemon glaze to the boiling point then brush glaze onto the top and sides with a pastry brush.
    7. Using a fork drizzle Icing Glaze over cake. Refrigerate for at least 2 hours before serving.

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