– 200g self-raising flour
– 200g salted butter
– 200g caster sugar
– Grated zest of 2 unwaxed lemons
– 4 medium eggs, lightly beaten
– 50g caster sugar
– Juice of 2 lemons
– 200g full fat cream cheese (or half mascarpone for a creamier finish)
– 400g icing sugar
– 50g unsalted butter
– Grated zest of 1 unwaxed lemon
– Heat the oven to 165 degrees/Gas Mark 3. Butter and flour-dust 2 17cm sandwich tins.
Sift flour into a bowl and set aside. Beat the softened butter with the caster sugar and lemon zest until light and fluffy, this will be quicker with an electric whisk.
– Beat in about a fifth of the egg mixture, then add 2 tablespoons of the flour. Repeat this process until all the egg is mixed in, then gently fold in the remaining flour. Pour the mixture into the cake tins and bake for about 25 mins. If a skewer in the centre comes out clean it’s ready. Leave on a wire rack to cool completely.
– To make a lemon syrup, put the caster sugar in a small saucepan with 50ml water and bring to boil, stirring to dissolve the sugar. Remove from the heat, leave to cool for a few minutes, then add the lemon juice. With a skewer, poke several holes into 1 side of each sponge, then apply the lemon syrup with a pastry brush. You will apply the frosting to these sides to make sure the syrup doesn’t leak out.
– For the frosting, put the cream cheese, icing sugar and lemon zest into a bowl and beat until smooth. Put the butter in a small pan and soften over a low heat just until it disintegrates. Gradually pour the butter into the cream cheese and mix until fully combined.
– For a simple look you can layer the sponges with the frosting, leaving the sides exposed. Or for a more elegant finish you can cover the sides of the cake with frosting too. Learn how to ice a cake click here.
– Decorate how you like and sit back and enjoy your Konditor classic!
Remember to share your Lemon Chiffon cake with us on social media using the hashtag #konditorcakes.