Lemon Cake with Lemon Cream Cheese Buttercream
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 4.7 (10)

Lemon Cake with Lemon Cream Cheese Buttercream

NUTRITION · PER SERVING50M COOK
CAL 42%·PRO 17%
CARBS 117G56% OF CAL
2G FIBER0G ADDED0G INTRINSIC28G OTHER87G TOTAL SUGAR
FAT 40G43% OF CAL
25G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist lemon sponge cake with zesty lemon flavor, layered with lemon cream cheese buttercream. A bright and tangy dessert for special occasions.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 14
  • 520 g (4 cups) self raising flour (or see notes)
  • 500 g (2 ¼ cups) caster sugar
  • 6 medium eggs
  • 226 g (1 cup) softened unsalted butter (or Stork baking spread)
  • 240 ml (1 cup) semi skimmed milk
  • 1 tbsp lemon juice
  • 2 lemons (, zest only)
  • 80 ml (⅓ cup) lemon juice
  • 150 g (⅔ cup) granulated sugar
  • 230 g (1 cup) softened unsalted butter
  • 250 g (heaping 1 cup) full-fat mascarpone cheese (or block cream cheese)
  • 520 g (4 cups) icing sugar (confectioner / powdered sugar)
  • 4 tbsp double cream or as needed
  • 1 tbsp lemon syrup ((if you have any left))
  • Lemon essence or extract (, to taste)
  • Lemon zest and slices
  • Edible flowers
  • Fresh berries
PREP
20M
SODIUM
502MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.