Easy lemon layer cake

Name: Easy lemon layer cake
Prep time: 59 min
Cook time: 59 min
Total time: 1 h 58 min
Cuisine: European
Ingredients: 225g sugar; 4 large eggs; 225g unsalted butter, softened; 225g self-raising flour; 3 lemons, zest of 2 pared into strips, juiced (you’ll need 60ml); 1 tsp baking powder; 75g natural yogurt; 1 tsp vanilla bean paste or extract; 3 lemons, zested; 150g granulated sugar; 150g unsalted butter, softened; 150g icing sugar, sieved; 300g full-fat soft cheese; 230ml vegetable oil, plus extra for the tin; 100g natural yogurt; 4 large eggs; 1½ tsp vanilla extract; ½ orange, zested; 265g self-raising flour; 335g light muscovado sugar; 2½ tsp ground cinnamon; ¼ fresh nutmeg, finely grated; 265g carrots (about 3), grated; 100g sultanas or raisins; 100g walnuts or pecans, roughly chopped (optional)

2 steps

Prep:59minCook:59min

Indulge in a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing

Updated at: Thu, 17 Aug 2023 03:12:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories312.4 kcal (16%)

Total Fat17.7 g (25%)

Carbs36.2 g (14%)

Sugars25.1 g (28%)

Protein3.6 g (7%)

Sodium217.4 mg (11%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.