Easter Lemon Cake


For the 6″ Cake
  • 100g Butter (Unsalted) (Softened )
  • 100g Unrefined Golden Caster Sugar
  • 2 Egg(s) (Free Range) (Large)
  • 100g Self-Raising White Flour
  • 1 tsp Baking Powder
  • 1 Lemon Zest (Finely grated)
For the 8″ Cake
  • 175g Butter (Unsalted) (Softened )
  • 175g Unrefined Golden Caster Sugar
  • 3 Egg(s) (Free Range) (Large)
  • 175g Self-Raising White Flour
  • 1½ tsp Baking Powder
  • 2 Lemon Zest
For the Buttercream
  • 500g Icing Sugar
  • 120g Butter (Unsalted, Softened)
  • 30ml Lemon Juice (Fresh)
  • 1 tsp Lemon Zest
  • 2 tbsp Milk

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