Creating A Luscious Lemon Sponge Wedding Cake

A lemon sponge wedding cake is a delightful dessert to serve at a wedding. The light and airy texture of the sponge cake, combined with the tangy and refreshing lemon flavour, makes it a perfect choice for a summer wedding. This cake is also versatile and can be decorated in various ways, such as with lemon curd, elderflower buttercream, or a simple dust of powdered sugar.

To make a lemon sponge wedding cake, you will need the following ingredients:

- Flour (cake flour or all-purpose flour)

- Sugar (caster sugar or granulated sugar)

- Butter (unsalted)

- Eggs

- Milk

- Lemon (zest and juice)

- Baking powder

- Salt

Optional ingredients include:

- Vegetable oil

- Lemon extract

- Cream cheese

- Heavy whipping cream

- Strawberries

- Food colouring

The first step is to cream the butter and sugar together until light and fluffy. Then, add the eggs, lemon zest, lemon juice, and milk. Mix well before adding the dry ingredients. Be careful not to overmix the batter.

Next, divide the batter between two greased round pans and bake in the oven for around 30-40 minutes at a temperature of 160-190°C. Once the cakes are done, let them cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.

While the cakes are cooling, you can make the frosting or filling of your choice. Lemon cream cheese frosting, elderflower Swiss meringue buttercream, or whipped cream with strawberries are all delicious options.

Finally, assemble the cake by placing one layer on a serving plate, adding a layer of frosting or filling, and then topping it with the second cake layer. You can also add a layer of lemon curd for an extra punch of flavour. Dust with powdered sugar or decorate with fresh strawberries and lemon slices, if desired.

Your lemon sponge wedding cake is now ready to be served and enjoyed!

Lemon cake batter

Ingredients

The ingredients for the lemon cake batter will vary depending on the recipe you choose to follow. Here is a list of some common ingredients used in lemon cake batter:

• Unsalted butter
• Caster sugar/granulated sugar
• Cake flour/plain flour/all-purpose flour/self-raising flour
• Vegetable oil
• Lemon extract
• Lemon zest
• Lemon juice
• Eggs
• Milk
• Baking powder
• Baking soda
• Salt

Method

Again, the method will vary depending on the recipe you are following. However, here is a general overview of the steps involved in making lemon cake batter:

• Preheat your oven to the temperature specified in your recipe (typically between 160-190°C/350°F).
• Line your chosen cake tin(s) with baking parchment or reusable baking liners.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs, lemon zest, lemon juice, and milk (if using) to the butter and sugar mixture and mix well.
• In a separate bowl, sift together the dry ingredients: flour, baking powder, baking soda, and salt (if using).
• Gradually add the dry ingredients to the wet ingredients, mixing until combined. Be careful not to overmix the batter.
• Split the batter evenly between your prepared cake tins.
• Bake in the preheated oven for the time specified in your recipe (typically around 30-40 minutes, or until a cake tester/toothpick inserted into the centre comes out clean).
• Allow the cakes to cool in the tins for about 10 minutes before turning them out onto a wire rack to cool completely.

Tips

• Make sure your butter is softened but not melted before creaming it with the sugar.
• When adding the dry ingredients to the wet ingredients, it is important to mix until combined but be careful not to overmix the batter as this can result in a dense and heavy cake.
• To ensure even baking, split the batter evenly between your cake tins and use a toothpick or cake tester to check if the cakes are done before removing them from the oven.
• Allow the cakes to cool completely before decorating or serving.

Lemon cake baking

Ingredients:

First, gather all the ingredients. For a basic lemon sponge, you will need flour, baking powder, butter or margarine, eggs, sugar, lemon zest, and milk. You can also add additional ingredients like vegetable oil, lemon juice, and lemon extract for extra lemon flavour.

Preparation:

Preheat your oven to the recommended temperature, usually around 160-190°C. Line your baking tins with baking parchment or reusable liners; you can use two 20 cm round sandwich tins or 8-inch round pans for a taller cake.

Mixing:

Finely grate the zest of two lemons. Sift the flour and baking powder into a large bowl. Add the remaining ingredients and beat until combined. Make sure there are no lumps of butter or margarine in the mixture. You can use an electric mixer on slow speed or mix by hand.

Baking:

Split the batter evenly between the prepared tins, using the back of a spoon to spread it evenly. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. Leave the cake to cool in the tins for about 10 minutes, then remove and place on a wire rack to cool completely.

Decoration:

You can decorate your lemon sponge cake with a simple lemon buttercream or get creative with fillings and toppings. Lemon curd, elderflower syrup, and fresh strawberries are all delicious additions. For a true showstopper, try a lemon cream cheese buttercream or a lemon ganache drip. Don't forget to add some lemon slices and fresh flowers for a beautiful finishing touch!

Tips:

• Make sure your butter and eggs are at room temperature before mixing.
• Don't overmix the batter after adding the flour, as this can lead to a dense and heavy cake.
• Be precise with your measurements. Baking is a science, and even small variations can affect the final result.
• Avoid opening the oven door while the cake is baking, as consistent heat is essential for the cake to rise properly.
• Allow the cake to cool completely before decorating. A warm cake can cause the filling to ooze down the sides.

Lemon cake assembly

Firstly, you will need to level your cakes. Using a serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard the trimmings or use them for cake pops or buttered crumbs.

Place one layer of cake on a cake stand, cake turntable, or serving plate. If desired, you can poke holes into the cake using a bamboo skewer and brush with elderflower cordial or sugar syrup.

Spread a thin layer of buttercream on top of the layer and pipe a border around the outside to hold the lemon curd in. Fill with lemon curd, lemon buttercream, or frosting of your choice. Repeat with the next layer.

Place the final layer on top and do a thin crumb coat on the cake. Chill the cake for 20 minutes.

Frost the top and sides of the cake with the remaining frosting. Smooth out the frosting with a flat spatula, creating a top lip with the overlapping buttercream.

Top the cake with fresh flowers, lemon slices, or other decorations of your choice.

Lemon cake decoration

Frosting and Icing

Frosting and icing provide a smooth base for further decoration and can be used to create simple, elegant designs. Cream cheese frosting is a popular choice for lemon cakes, offering a tangy and creamy flavour. You can also opt for a lemon cream cheese buttercream, Swiss meringue buttercream, or a simple whipped cream topping. For a rustic look, spread a generous amount of frosting on the top of the cake, allowing it to overhang the sides. Then, use a flat spatula to add frosting to the sides, creating a top lip with the overlapping buttercream.

Lemon Curd

Lemon curd is a delicious addition to your lemon sponge wedding cake, offering a tangy and sweet flavour. It can be used as a filling between the layers, adding a burst of flavour with each bite. However, use it sparingly to avoid making the cake unstable. Be sure to create a dam of frosting around the perimeter of each layer to hold in the curd.

Candied Lemon Slices

Candied lemon slices make for a beautiful and elegant decoration. They are easy to make and can be prepared ahead of time. Simply slice lemons as thinly as possible, combine water and sugar in a saucepan, add the lemon slices, and simmer until translucent. Remove and place on parchment paper to cool and dry completely. These candied slices can be used to garnish your cake, adding a touch of citrusy flair.

Fresh Flowers

Fresh flowers, such as peonies, can be used to decorate your lemon sponge wedding cake, creating a rustic yet elegant look. Be sure to protect the stems of the flowers by wrapping them in floral tape before placing them on the cake. This adds a natural and whimsical touch to your wedding cake.

Piped Frosting Designs

For a more intricate design, you can pipe frosting onto your cake to create lemons. Divide some of the frosting into two bowls and add food colouring – yellow to one bowl and green to the other. Transfer the yellow frosting to a piping bag and pipe on rounds of frosting to create the lemons. Then, pipe a small "V" shape at the top of each lemon to resemble a stem. This adds a cute and playful touch to your cake.

Elderflower Syrup

For a unique twist, you can brush your cake layers with elderflower syrup, adding a floral and citrusy flavour. This can be made by bringing water and sugar to a boil and stirring in elderflower cordial. Alternatively, you can use the cordial on its own, brushing it onto the cake layers for a more concentrated flavour.

These decoration ideas will help you create a stunning lemon sponge wedding cake that is sure to impress and delight your guests. Get creative and have fun with the process, adding your own personal touches to make it truly unique.

Lemon cake storage

If your lemon cake has been frosted or filled with icing, it should be stored in the fridge. Place it in an airtight container or cake box to protect it from moisture and store it in the fridge, where it will last for up to five days.

When you are ready to serve the cake, take it out of the fridge and leave it out to reach room temperature before serving. This will ensure that the cake has its fluffy, spongy texture.

Frequently asked questions