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Lemon Gateau Recipe

Lemon Gateau Recipe

Ingredients: Makes one 18 cm / 7 in cake

For the cake:
100g/4 oz butter or margarine, softened
100 g/4 oz caster (superfine) sugar
2 eggs, lightly beaten
100 g/4 oz/1 cup self-raising (self-rising) flour
A pinch of salt
Grated rind and juice of 1 lemon

For the icing (frosting):
100g/4 oz butter or margarine, softened
225 g/8 oz icing (confectioners') sugar, sifted

100 g/4 oz lemon curd
Icing flowers for decoration


To make the cake, cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour, salt and lemon rind. Spoon the mixture into two greased and lined 18 cm/7 in sandwich tins (pans) and bake in a preheated oven at 180C/350F/gas mark 4 for 25 minutes until firm to the touch. Leave to cool.

To make the icing, beat the butter or margarine until soft, then beat in the icing sugar and lemon juice to make a spreadable consistency. Sandwich the cakes together with the lemon curd and spread three-quarters of the icing over the top and sides of the cake, marking into patterns with a fork. Place the rest of the icing in a piping bag with a star nozzle (tip) and pipe rosettes round the top of the cake. Decorate with icing flowers.

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