Lemon & Lime Layer Cake by Catherine Fulvio


Tantalise your tastebuds with this easy to make Lemon & Lime layer cake from TV chef and Irish lady Catherine Fulvio, made in her Whirlpool 6th Sense Oven.

Here’s a video and the full step by step recipe is also below. For a full range of Whirlpool ovens from Harvey Norman, click here.

For the cakes
175g softened butter
175g caster sugar
1 lemon, zest only
4 eggs, beaten
280g plain flour
2 tsp baking powder
60ml low fat milk (you may need less)

For the filling
4 heaped tbsp lemon curd
1 lime, zest only
50g mascarpone
150g whipped cream
2 tbsp icing sugar

For the butter cream
100g softened butter
200g icing sugar
1 tsp honey
1 lemon, juice only

1 lime, sliced, for decorating
1 lemon, sliced, for decorating

Preheat the oven to 180°C/fan 160°C/gas 4. Line 2 x 20cm round tins with parchment.
Cream the butter, sugar, lemon zest together until pale and fluffy.
Add the eggs, beating well. Carefully fold in the flour and baking powder and stir in enough milk to form a soft cake batter.
Using a spatula divide the cake mix into the 2 prepared tins and transfer to the preheated oven. Bake for about 25 to 30 minutes or until when a skewer is inserted it comes out clean. Leave to cool in the cake tin for 10 minutes before transferring to a cooling rack.
To make the filling, carefully fold all the ingredients for the filling together and keep in the fridge.
To make the butter cream, place the softened butter in a mixer and cream up to a pale colour, adding in the icing sugar, spoonfuls at a time. Add the honey and add sufficient lemon juice for a sharp butter cream.
When the cake is completely cooled, slice each cake layer in half using a bread knife. When you are ready to serve, place one cake layer on a pretty cake stand and spread a third of the filling over the cake, place the next layer of cake on top and spread with filling, followed by the next until you have a plain top layer. Spread the butter cream on top smoothly and arrange the lemon and lime slices on top in twists or by laying them flat on the butter cream. Serve immediately.

TIP: The lemon lime sharpness in the cake should be to your taste so do taste a little as you go! When combining the filling, carefully fold the ingredients together to retain the smoothness of the cream.

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