Lemon Velvet Cake

Lemon Velvet Cake

 This is a beautifully simple recipe that creates a pillowy soft sponge with a wonderfully subtle lemon flavour.



Caster Sugar


Bi-Carbonate of Soda


Unsalted Butter


Lemon Zest

Lemon Juice







3 Lemons

15 ml


1.     Line the base of the cake tins and preheat the oven to 180c

2.     Weigh out and sieve together the dry ingredients

3.     Weigh out the wet ingredients  and zest the lemons into the bowl

4.     Weigh out the eggs

5.     Add the butter and sugar to the stand mixer and cream together

6.     Gradually add the eggs

7.     Add the dry and wet ingredients in alternate scoops

8.     Mix until smooth

9.     Weigh the mix out evenly between the tins

10. Place in the oven and bake for 25 mins

11. Check if the sponge bounces back, if not give it another 2 mins.

12. Bring out to cool and after 10 mins put on a cooling rack

Layer it up with lashings of elderflower curd and buttercream and try not to eat it all at once.