Wedding cake - zingy lemon

Vegetarian
Wedding cake - zingy lemon
150 min.
30
205kcal

Suggestions


Indulge in a slice of happiness with our delightful Zingy Lemon Wedding Cake, the perfect centerpiece for any celebration. This vegetarian delight promises to awaken your senses with its refreshing lemon flavors, making it an unforgettable treat for your taste buds. With its moist texture and vibrant zing, this cake is designed to impress your guests and elevate your special day.

Baked to perfection, this zesty cake combines the richness of unsalted butter and golden caster sugar, creating a light and fluffy base that pairs exquisitely with the invigorating notes of fresh lemon zest and juice. Each mouthful offers a burst of citrusy brightness that complements its sweetness, making it a timeless classic for weddings and occasions alike.

What’s more, our recipe ensures that even novice bakers can create a stunning dessert, as it comes together in just a few simple steps using everyday ingredients. The final touch of luscious lemon syrup infuses the cake with an extra layer of zest, guaranteeing every bite is as fresh as the first. Perfect for sharing, this recipe yields 30 servings, so you can treat family and friends while celebrating your love story. Dive into the world of baking and let the allure of this Zingy Lemon Wedding Cake capture your heart and your palate!

Ingredients

  • 350 butter unsalted softened
  • 350 brown sugar 
  •  eggs beaten
  • 140 flour plain
  • 280 self raising flour 
  •  juice of lemon ( 100ml)
  •  lemon zest 
  • 100 brown sugar 

Equipment

  • frying pan
  • oven
  • skewers

Directions

  1. Heat oven to 160C/fan140C/gas
  2. Prepare the inside and outside of a 23cm tin, as before. Cream the butter and sugar together until light and fluffy, then gradually beat in the eggs a little at a time.
  3. Add a tbsp of the plain flour if it starts to split. Fold in the flours and a pinch of salt, followed by the lemon zest and juice.
  4. Spoon the mix into the tin and bake for 1 hr 35 mins or until well-risen and golden and a skewer inserted comes out clean. Meanwhile, make the syrup by heating the sugar, lemon zest and juice in a small pan until the sugar dissolves. Set aside.
  5. Once the cake is out of the oven, leave to cool until its just warm, then use a skewer to poke holes down to the bottom all over the cake.
  6. Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap or fill and ice the cake. The unfilled cake will keep well if you wrap it with baking parchment and cling film for up to 4 days, or in the freezer for up to a month.

Nutrition Facts

Calories205kcal
Protein5.48%
Fat45.52%
Carbs49%

Properties

Glycemic Index
4.73
Glycemic Load
6.96
Inflammation Score
-2
Nutrition Score
3.0317391545876%

Flavonoids

Eriodictyol
0.2mg
Hesperetin
0.58mg
Naringenin
0.06mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:204.98kcal
10.25%
Fat:10.51g
16.17%
Saturated Fat:6.3g
39.38%
Carbohydrates:25.46g
8.49%
Net Carbohydrates:25.05g
9.11%
Sugar:14.75g
16.39%
Cholesterol:57.82mg
19.27%
Sodium:18.32mg
0.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.85g
5.69%
Selenium:8.29µg
11.85%
Vitamin A:339.7IU
6.79%
Manganese:0.12mg
5.94%
Vitamin B2:0.07mg
4.34%
Folate:17.11µg
4.28%
Phosphorus:35.29mg
3.53%
Vitamin B1:0.05mg
3.29%
Iron:0.57mg
3.17%
Vitamin E:0.41mg
2.73%
Vitamin C:2.06mg
2.5%
Vitamin B5:0.24mg
2.35%
Vitamin D:0.35µg
2.34%
Calcium:23.05mg
2.31%
Vitamin B3:0.4mg
2.01%
Copper:0.04mg
2%
Vitamin B12:0.1µg
1.64%
Zinc:0.24mg
1.62%
Fiber:0.4g
1.62%
Magnesium:6.3mg
1.57%
Potassium:53.98mg
1.54%
Vitamin B6:0.03mg
1.47%