Prepare a cake tin with baking spray - I use my ring tin, but you can easily substitute any 20-25cm tin

If not filled or covered in frosting, you can store lemon cake on the countertop for up to 3 days. Just wrap it in clingfilm and leave it on the worktop.If frosted or filled with icing, you should store it in the fridge. No complicated tools required and although this lemon cake makes use of the creaming method, you don't need a stand mixer. A hand mixer is lighter and that's what I mostly use for my cakes that require creaming.

Storage Instructions 

This easy lemon cake is not dry and not fudgy, it’s perfectly moist while still being fluffy and it keeps fresh for a few days! A perfect cake for every occasion. If you like lemon desserts, you have got to give this cake a try!

Step 2: Beat eggs in a large bowl, using an electric mixer. Add cake mix, pudding mix, water, and oil, and mix until well combined. Blitz the washed, quartered lemons NOTE: remove all pips before you add to the food processor and search once blitzed for those you missed. Remove the pips over a bowl to ensure you do not lose any of the juice, fiddly but worth it! We use lemon juice to make soaking syrup in this recipe. It is used to give a special lemon taste to the cake. How do you store lemon cake? Mary Berry uses a regular rectangle tray for her lemon drizzle cake, but I decided to make my lemon drizzle cake round, so I used a regular round cake tin, and it looked and tasted amazing! So I sat on this Lemon Cake recipe for a couple of months until an adequate amount of time had passed. And finally, I’m sharing it! – Nagi x

More loaf cake recipes to try

The drizzle is made of lemon juice and granulated sugar. It might sound too tangy, but trust me, it's the perfect drizzle for such cake. Once the cake is out of the oven, pour the drizzle over as soon as possible, so that the cake can soak up all that tangy drizzle. Expert Tips Don’t let the fact that this is a lemon layer cake intimidate you. The ingredients list is fairly basic, and I’ll walk you through them first. Do not overmix when the flour has gone in. Overmixing at this stage might cause the cake to be dense. If I’m offered cake, I’m not going to turn it down. I’ll probably go for two slices if I’m offered lemon cake.

Do not over-mix the batter or your cake will turn out dry. Use a whisk, not an electric mixer, to beat the ingredients together.

Now let’s talk a little about just some of the ingredients in this lemon cake. (The printable list of all ingredients are in the recipe card below.) Vanilla Cream Cheese Buttercream: For a vanilla cream cheese buttercream, replace lemon juice with milk or heavy cream in the frosting. Add an additional 1/4 teaspoon pure vanilla extract. Don’t have two 9-inch round cake pans or don’t want to make a layer cake? You can easily adjust the pan size to suit your needs! I was not sure what effect this would have with the lemons bitterness compared with a sweet orangebut I can assure you it is lovely, lemony& sweet. You might also like to experiment with adding a small amount of ground almonds to lend a little more texture to your gluten free bake.

Add the eggs to the butter mixture, one at a time. Stop and scrape down the sides of the bowl between additions to ensure everything is fully incorporated. Add the dry ingredients and the buttermilk mixture to the bowl last, alternating between the two. I have some of my cake recipes up on the blog; from victoria sponge cake to my simple chocolate cake, cinnamon tea cake, and others.Half of a medium sized banana, mashed. It's best to use fairly ripe bananas for this as they will mash more easily and bind your ingredients together more effectively Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.) In a large mixing bowl, add the lemon sugar, 2-3/4 cups cake flour, 4 teaspoons baking powder and 1 teaspoon fine salt.