Celebration Lemon Cake with Lemon Frosting. This is a delicious very easy pound cake recipe and perfect for any celebration!

One of our Lovefoodies supporters, Adelenne decided she would make a birthday cake using our Lovefoodies Lemon pound cake recipe and this is the finished result!
How very pleasing! It is a deliciously moist cake, and here, Adelenne has also added lemon curd frosting to give it a wonderful celebration feel to it.
What a sight to behold!
You can also make this is an orange flavor, just swap the lemon ingredients for orange and there you will have a wonderful orange cake!
Recipe by Lovefoodies and made with adaptations by Adelenne Lee

Prep Time

15 minutes

Cook Time

25 - 30 minutes

Yield

10 servings

You will need

2 x 8-inch cake pans

INGREDIENTS

THE CAKE BATTER

175g or ¾ cup softened butter
175g or ¾ cup ml milk
290g or 1 & ½ cups regular sugar
3 eggs (lightly beaten)
zest of 1 lemon (or 1 orange)
juice of 1 lemon (or ½ orange)
225g or 1 & ¾ cups Plain / All purpose flour (sieved)
1 & ½ tsp baking powder
½ tsp salt

The syrup

- Optional, but gives the cake an extra hit of orange or lemon.

1 Tablespoon regular sugar (you can reduce the amount if you don't want it too sweet)
1 & ½ tablespoons warm water
zest of 1 lemon (or 1 orange)
juice of 1 lemon (or ½ orange)

Frosting

700 ml or 3 cups whipping cream (cold)
3 tbs sugar
230 g or 1 cup lemon curd Here's our recipe for homemade lemon curd if you'd like to make your own.
3 tsp gelatin powder (dissolved in 3 tbs of milk)

Depending on how much your cake has risen and what size pan you have used, make up the whole recipe for the syrup, but be prepared you may only need half of it. The smaller your cake, the less syrup you will need.

INSTRUCTIONS

1. Heat oven to 160C, Gas 3, 300F. Grease and flour two 8 inch baking tins.

2. Get all your ingredients ready, i.e zest and juice the lemon/orange, sieve the flour, and add the salt and baking powder to the flour etc.

3. Start with making the cake batter by creaming the butter and sugar until a pale light color.

4. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.

5. Add half the milk with half of the flour, keeping the mixer at a slow speed. Once combined, add the lemon/orange juice, and zest, the rest of the milk, and flour.

6 Transfer the cake mixture to the greased and floured baking tins, then place in the oven for 25 - 30 minutes. Test with a toothpick to make sure it is cooked.

7. Now make the syrup by adding all the ingredients to a small saucepan, (or use a bowl and microwave for 1 -2 minutes) heat through until the sugar is dissolved. Put aside.

8. When the cakes are done, take them out of the oven and leave in the cake tin for 10 minutes, then transfer to a cooling rack and using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake.

Gently pour the syrup mixture all over the surface of the cake, distributing evenly. The liquid will be quickly absorbed by the cake. The syrup will keep the cake moist and also give it a nice glossy shine, with sprinklings of zest on the top.

If you think there is too much syrup for your cake, don't use all of it. Often it will depend on the size of your cake, how much it has risen, what size loaf pan you have used. Allow the cake to completely cool before frosting!

Make the frosting

10. Combine all the frosting ingredients and whisk until stiff peaks.

Spread about ¾ cup on top of one of the cakes and place the other cake on top. Frost the whole top and side.

Depending if you have extra you can put it into a piping bag to pipe the base of the cake and top.

Recipe Card