Lemon Sandwich Cake

Preparation info

  • Makes


    18 cm sandwich cake
    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

To a standard Victoria sandwich cake recipe you can add lemon or orange rind and the juice of the fruit as the flavouring. The finely grated rind gives flavour to the cake layers, while the juice is used in the icing.


  • 100 g/4 oz self-raising flour
  • pinch salt
  • 100 g/4 oz butter or margarine
  • 100 g/4 oz castor sugar
  • 2 large/standard eggs
  • finely grated rind of 1 lemon


    Sift the flour and salt and set aside. Cut up the butter or margarine and place in a warm mixing bowl. Add the sugar and beat until light and fluffy. Lightly mix the eggs and lemon rind and gradually beat into the creamed mixture. This should be done in several additions: if added too quickly the egg will not be absorbed by the fat and a curdled mixture will result. If necessary add a little of the flour with the last few additions of egg. Using a metal spoon, fold in the remaining flour half at a time.

    Divide the mixture evenly between two greased and lined 18 - cm (7 - in) round sandwich cake tins. Spread the mixture level and place in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and bake for 20–25 minutes, or until the cakes are firm to the touch and have shrunk away from the sides of the tin. Allow the cakes to cool for a few minutes in the tin before turning out, then leave until cold.

    Cream the butter for the filling and gradually beat in the sieved icing sugar. Use to sandwich the two cake layers. Warm the strained lemon juice for the icing and sieve the icing sugar into a mixing basin. Gradually beat in sufficient lemon juice to make a smooth coating consistency. Pour the icing over the top of the cake and spread evenly. Warming the liquid for mixing encourages the icing to set more quickly.