There are three whole lemons used in the cake, icing and decoration so the flavour is so intense and delicious that everyone will love it.


  • For decoration

  • 1 thin skinned lemon

  • 50g/2oz caster sugar

  • For the cake

  • 2 small or 1 large thin skinned lemons

  • 275g/10oz soft butter

  • 275g/10oz caster sugar

  • 275g/10oz self-raising flour

  • 2 level tsp baking powder

  • 4 eggs

  • For the filling

  • 50g/2oz soft butter

  • 175g/6oz icing sugar

  • 250g/9oz full fat Italian mascarpone

  • 175g /7oz fondant icing sugar


  • 1.

    First make the lemon decoration. Using a zester, peel long strips of lemon rind. If you haven’t a zester, thinly peel the lemon then cut into fine strips.(keep the juice for the icing) Place the peel in a saucepan, cover with boiling water with half the caster sugar and boil for 1 min, drain and pat dry, then put onto non stick paper. Scatter over the remaining sugar and toss with the lemon peel. Arrange onto non stick baking parchment and leave in a warm place to dry out for as long as possible or overnight until crispy. If you are in a hurry, dry out in a low oven 110C for 1 hour. Cut the lemon in half and squeeze the juice, set aside to make the icing.

  • 2.

    To make the cake, place the 2 whole lemons in a small saucepan, cover with water, bring to the boil and simmer for 20 mins or until very soft and tender. Drain and cut the lemons in half and remove any pips.

  • 3.

    Pre heat the oven to 180C, 160C Fan/Gas 4.

  • 4.

    Place lemons including the skin in a food processor and process until smoothish but still with chunky bits. Lift out mixture and put in a small bowl.

  • 5.

    Add all the cake ingredients into the food processor and blend until smooth. Lift out the blade and stir in just over half the lemon pulp.

  • 6.

    Divide the mixture evenly between the two tins and bake for 30 mins or until golden brown and just shrinking from the edge of the tins.

  • 7.

    Leave to cool for 5 mins then turn the cakes out, peel off the paper and leave to finish cooling on a wire rack.

  • 8.

    To make the lemon filling, process the butter and icing sugar till smooth and creamy, add the mascarpone, whiz again, lastly add the lemon pulp and whizz until just mixed.

  • 9.

    Cut both cakes in half so you have 4 layers. Spread the lemon cream evenly between the 3 layers stacking them on top of each other.

  • 10.

    Mix the fondant icing sugar with 1-2 tbsp lemon juice to make a thick pouring consistency. Pour the icing over the top of the cake allowing it to drizzle down. Sprinkle the candied lemon rind on top.

  • Note:

  • 1.

    You will need 2x 20cm/8in round sponge tins, greased and base lined with baking parchment.

  • 2.

    Look for thin skinned lemons that give easily when squeezed so that the pith is not too thick.

  • 3.

    Fondant icing sugar has glucose syrup added to it so it makes a lovely thick glossy icing that sets well- perfect for this cake.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 590kj
  • Fat Total 30g
  • Saturated Fat 18g
  • Protein 5g
  • Carbohydrate 75g
  • Sugar 56g
  • Sodium 161mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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