For The Cake: 225 g butter, room temperature 500 g white sugar 4 large eggs, room temperature 420 g self-raising flour 3 g baking powder (½ teaspoon) 3 g bread soda (½ teaspoon) 5 g salt (1 teaspoon) 175 mls fresh lemon juice 155 mls buttermilk, room temperature 5 mls vanilla extract (1 teaspoon) Zest of half a lemon (1 teaspoon)
For The Glaze: 65 g icing sugar 120 mls fresh lemon juice 15 g butter, melted For The Lemon Buttercream Frosting: 225 g butter, softened 450 g icing sugar 3 g salt (½ teaspoon) 10 mls pure vanilla extract (2 teaspoons) 40 mls strained fresh lemon juice 2 tsp fresh lemon zest
1. Preheat the oven to 160 degrees Celsius. Grease and flour two 8” cake pans (as an alternative to the flour, use greaseproof paper). 2. In a large bowl, with an electric hand mixer or stand-up mixer, combine the butter and sugar until creamy. Scrape the sides of the bowl then add the eggs. Mix again until fluffy, scraping the sides of the bowl again before adding the dry ingredients, 3. In a small bowl, combine the four dry ingredients until blended. Add this mixture to the large bowl, mixing until smooth. Add the buttermilk and mix again. Last, add the lemon juice and vanilla, and mix again. Scrape the bowl and mix one more time to finish. Your batter will be fluffy. 4. Divide the batter into the two greased cake pans until 1/2 or 2/3 full. You should have a little batter left for a few cupcakes. Bake layers for 45-50 minutes (cupcakes bake for 25 minutes), and remove from pan while still warm, setting them on greaseproof paper. For The Glaze: 1. Combine icing sugar and lemon juice in a small bowl, mixing with whisk until smooth. 2. The option of the glaze is for those that love desserts with a powerful lemon kick. If you go with this option, poke holes in the tops of the cake layers with a toothpick. Drizzle all the glaze onto the cakes so that it will soak into the layers. Cover them completely with the glaze, while avoiding the edges slightly. 3. Let the cakes fully cool before frosting them with the lemon buttercream. The glaze will have soaked in by then.
For The Lemon Buttercream Frosting: 1. With a handheld mixer, blend the butter and icing sugar. Next add the salt and vanilla, mixing again. Last, add the vanilla, lemon juice and lemon zest. Be careful not to add too much lemon juice, or the frosting will be too soft. Mix these together one last time, scraping the sides of the bowl to ensure the butter is all incorporated. The frosting will be fluffy. You are bound to find some lemon zest stuck to your beaters – this is to be expected. 2. Frost the first layer of cake, spreading the buttercream over the glaze. Place the next layer of cake on top. Press it down slightly. Frost the top and the edges, smoothing as you go. This is an ambient product and will last all week on the counter. Cover it with a large bowl or cake dome to keep it fresh.