January Lemon Cake

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      30 min

Appears in

By Geraldene Holt

Published 2011

  • About

This buttery sponge, sandwiched and iced with lemon frosting is a lovely winter cake. Highly aromatic Primofiori lemons arrive from Italy in January, their fresh astringent flavour so welcome in the depths of winter. If possible, use wax-free, organic fruit.


  • 175 g / 6 oz butter
  • 175 g / 6


Cream the butter with the sugar and the finely grated zest of the lemon until light and fluffy. Beat in the eggs one at a time. Fold in the sifted flour with the strained juice of half the lemon. Divide the mixture between the prepared cake tins and smooth level.

Bake until golden brown and just beginning to shrink from the tins. Cool for 3 minutes then turn the cakes on to a wire rack