• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditional Home Baking
  • Home
  • About
  • Reviews
  • Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Cake
  • Sheet Cakes and Tray Bakes
  • Loaf Cakes
  • Desserts
  • Books & Reviews
  • About
×

Home » Recipes » Cake

Lemon Cake with Lemon Buttercream and Fresh Strawberries

January 15, 2019 by Lynn Hill Leave a Comment

Sharing is caring!

17 shares
  • Share14
  • Tweet
Jump to Recipe Card

Lemon Cake with Lemon Buttercream and Fresh StrawberriesI made this for Teatime on a very hot sunny day, where the hot weather played havoc with the buttercream. This meant I had to keep putting the cake and the buttercream back into the fridge to prevent it from becoming too soft and unworkable.

A few springs of fresh mint from the garden really complement the Lemon and strawberry flavours. But you can leave them out if you wish.

Lemon Cake with Lemon Buttercream and Fresh Strawberries

Lemon Cake with Lemon Buttercream and Fresh Strawberries

Lynn Hill
I made this for Teatime on a very hot sunny day, where the hot weather played havoc with the buttercream. This meant I had to keep putting the cake and the buttercream back into the fridge to prevent it from becoming too soft and unworkable.
5 from 1 vote
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Cook Time 25 mins
Total Time 25 mins
Course Afternoon Tea
Cuisine British
Servings 10 - 12 slices
Calories 506 kcal

INGREDIENTS

For the Cake

  • 170 grams Butter Softened
  • 170 grams Caster Sugar
  • 3 Medium Eggs
  • Zest of one Large Lemon
  • 2 tbs Ready Made Lemon Curd
  • 170 grams Self Raising Flour

Filling and Topping

  • 250 grams Icing Sugar sifted plus a little extra for dusting
  • 170 grams Butter Softened
  • 1 tbs Lemon Juice
  • 15-20 Strawberries for decoration
  • Small Sprigs of Mint optional
Prevent your screen from going dark

Instructions
 

  • Grease and line the base of a 26cm x 16cm (6 ½" x 10") sandwich tin. Using Easy Cake Release Spray works very well. Then line the base and side, if needed, with baking parchment.
  • Beat together the butter and sugar until light and fluffy.
  • Add the eggs, one at a time, until well combined, adding a little flour between each egg to help prevent curdling.
  • Add the Lemon Zest, Lemon Curd and mix until well combined.
  • Carefully mix in the remaining flour until well combined.
  • Pour the batter into the prepared tin carefully levelling out the top.
  • Bake in the centre of the oven for 20-25 mins or until baked, testing the centre of the cake with a skewer until it comes out clean.
  • Leave in the tin for 10 mins to cool a little before turning out onto a wire rack to cool completely.
  • Make the Buttercream
  • Beat together the icing sugar, butter and lemon juice until light and fluffy. I made this on an extremely hot day, so you may need to adjust the icing sugar and Lemon Juice according until you reach your desired spreading consistence.

Decorate the cake

  • Slice the cake in half down the middle of the cake so that you have two evenly sized halves.
  • Sandwich these two halves together with the Lemon Curd and a thin layer of Buttercream. If needed, slice the edges of the cake to square them off.
  • Crumb coat’ the whole cake by spreading a thin layer of buttercream along the top and sides. Place the cake in the fudge for about 20 mins for it to set a little.
  • Remove from the fridge and cover the whole of the cake with the remaining buttercream.
  • Slice the Strawberries in half and decorate the top. Add the sprigs of Mint if using.
  • Finish off with a dusting of icing sugar.

Serving

  • On very hot days, this cake will need to be kept in the fridge. Bring back to room temperature before serving.Serve with any left over strawberries. Ring the changes with different fresh fruits and complementary curds zest and zingy juices.

Nutrition

Calories: 506kcalCarbohydrates: 58gProtein: 4gFat: 30gSaturated Fat: 18gCholesterol: 122mgSodium: 274mgPotassium: 71mgFiber: 1gSugar: 45gVitamin A: 920IUVitamin C: 11.1mgCalcium: 21mgIron: 0.5mg
Keyword Lemon Buttercream
Did you Make this Recipe? Tag it Today!Let me know how you got on. Tag me on Facebook at @TraditionalHomeBakingTHB and include hashtag #TraditionalHomeBaking

 

« Cranberry and Orange Cake with fresh Cranberries
Simnel Cake topped with Marzipan and Hollow Chocolate Eggs »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About

Here you will find easy to make, often step by step recipes that everyone can make at home.

Find recipes for the perfect Afternoon Tea, weekend bake, bake sales and more, including tried and tested easy recipes for the home cooks. Read More

Categories

Easter Baking Ideas

Branflake chocolate easter nests

Chocolate Easter Nests

Chocolate Bundt cake topped with ganache and chocolate eggs

Easter Bundt Cake

Chocolate Cake with Lindt Hazelnut chocolate spread filling. Decorated with mini sugar coated eggs.

Chocolate Cake filled with Hazelnut chocolate spread.

Simnel Cake with Hollow Chocolate Eggs.

Simnel Cake topped with Marzipan and Hollow Chocolate Eggs

More Easter Baking

Scone Recipes

Buttered Chocolate Chop Scone on a white platescone

Chocolate Chip Scones with Buttermilk

Buttered treacle and Ginger scone on a plate

Treacle and Ginger Scones

Cheese and Herb Scones with butter on the side.

Cheese and Herb Scones

Plate of scones with slices of banana

Buttermilk and Honey Scones

More scone recipes

Footer

? back to top

About

  • Privacy Policy
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • About

As Featured on foodgawker. Daily Mail. BuzzFeed. The Guardian. Washington Post.

Copyright © Traditional Home Baking 2021 • All Rights Reserved

17 shares
  • 14Facebook
  • Twitter
  • Pinterest