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Bite Sized
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Highlights
Short of time? Watch the whole tutorial in just 12 minutes.
1. Mixing the ingredients
To get started, Paul shows you how to mix and measure the ingredients.
2. Making the Lemon curd
Paul guides you how to make the delicious lemon filling.
3. Making the biscuit base
Create a delicious and sturdy biscuit base.
4. Making the buttercream
Every cake needs a delicious buttercream. Paul now shows how to create a buttercream to match the delicious cake.
5. Making meringues
Paul now shows how to create a crisp and delicous meringue.
6. Stacking and layering
Learn how to stack and layer the cake.
7. Applying the buttercream
Learn how to apply the delicious buttercream to layer and stack the cake.
8. Finishing Touches
Transferring the cake and applying the finishing touches.
9. Other ideas
Other ideas!
10. PRO Lesson
Business ideas!
Luscious Layered Lemon cake tutorial by Paul Bradford
Create this delicious lemon cake the easy way! This cake is great for texture, taste and stature.
Luscious Lemon cake downloadable tools and ingredients
Other US to metric and Metric to US
Cake
- 300g unsalted butter
- 525g self rising flour
- 525g castor sugar
- 6 medium eggs (whisked)
- 150ml full fat milk
- 4 grated medium sized lemons
- Juice of 1 lemon
- 3tsp baking powder
Oven at 135°C for 1 hour and 10 minutes
Lemon curd
- 200g salted butter
- 200g white castor sugar
- 500ml lemon juice (15 medium lemons)
- Zest of 4 lemons
- 4 tbsp cornflour
- 4 tbsp cold water
- 200g condensed milk
Biscuit base
- 200g digestive biscuits
- 175g ginger biscuits
- 150g unsalted butter
- 2 tbsp demerara sugar
Lemon buttercream
- 500g unsalted butter
- 500g full fat Philadelphia cheese
- 2kg icing sugar
- Zest of 4 lemons
- Juice of 1 lemon
Meringues
- 4 medium egg whites
- 250g castor sugar
- 1 tsp cornflour
- 1 tsp vanilla essence
In the oven at 150°C for 25 minutes
- Lemon Ice Lustre Dust by Sugarflair
- Canary Yellow by Fractal Colours
- Bling Bling Gold by Magic Colours
- Mixer (Whisk and beater)
- Oven
- 3 x 6” cake tins
- 3 x cake collars
- Mixing bowl
- Jugs
- Plastic scraper
- Palette knife
- Sieve
- Hot plate
- Thick based pan
- 2 x 6” round cake tins (biscuit base)
- 1m star nozzle
- Disposable piping bag
- Baking trays
- Turntable
Comments
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I am wondering how long would it take to do this cake with the baking and going cool and the piping etc. it’s hard to guess. Plus how long will it last for please
Hi Rhi, if you have all your ingredients weighed and to hand, your oven is up to baking temperature then the bake will take around 2 hours. 2 hours for cooling and 2 hours for decorations.
These are approximate and during the bake and cooling you have plenty of time to get on with other things.
Thank you. Would I be able to do this on a friday and it keep good for Sunday please
Yes, this cake will keep for between 5-7 days in a cool dry location.
Thank you🧡