A Lemon Cake That Counts

That is funny, but it takes ONE cup of butter, TWO cups sugar, THREE cups flour and FOUR eggs.

I call that a clever cake and because it is lemon in flavour, gets a gold star from the baker.


  • 3 cups flour, sifted
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • pinch of salt
  • 1 cup butter, room temperature
  • 2 cups sugar
  • 4 large eggs, beaten
  • 1 1/4 cups buttermilk
  • 1 1/4 tsp. lemon extract
  • zest of 2 large lemons
  • Lemon Curd (homemade or store bought-your choice)
  • 12 ounces of raspberries, blueberries, blackberries mixed together
  • 2/3 cup whipping cream sweetened with vanilla and icing sugar
  • Icing sugar for dusting


Heat oven to 350 degrees. Line the bottoms of two 8 inch round pans, and butter the bottoms and edges with butter. Cut a round circle of parchment paper to fit in each pan. Dust with flour, tipping pans to get all the sides covered and gently tap out the excess. Set aside. Sift together the flour, baking powder, baking soda and salt. Set aside.

Cream the butter on medium speed until fluffy. Gradually add the sugar and beat until very light and lemon coloured (4 minutes). Add the eggs, one at a time mixing well after each addition. Scrape down the sides from time to time (5 minutes).

Add the flour mixture slowly, alternate with the buttermilk, at little at a time, on low speed making sure to end with the flour mixture. When done, add the lemon flavouring and the zest.

Divide the batter equally in the two pans and bake for 25 minutes, rotating the pans to brown evenly. Bake another 15-20 minutes more and check with a cake tester for doneness. Transfer to a rack to cool for 15 minutes. Remove cakes from the pan and leave, top side up to completely cool down for an hour.

To assemble, remove the parchment paper, and slice each cake in half, horizontally with a serrated knife. Keep the better top to use as a dome and turn the second top upside down on a cake plate. Spread one cup of lemon curd over the bottom within 1/2 inch of the edges of the cakes.  Repeat with the second layer, again adding the lemon curd. Now add the third layer, adding lemon curd in the same way. Do not add the dome yet.

One hour before serving, place the cake plate with cake in the refrigerator to firm up. Add the dome top to the cake just before serving, and top with the sweetened whipped cream. Sprinkle with the assorted berries and dust with sifted icing sugar.

Everyone’s eyes will be popping and their mouths¬†will be salivating. This, my friends, is one awesome cake.





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