John Whaite's caramelised lemon cake recipe

Name: John Whaite's caramelised lemon cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g (7.9oz) salted butter; 225 g (7.9oz) caster sugar; 2 lemons, zest only; 4 large eggs; 225 g (7.9oz) self-raising flour; 250 g (8.8oz) mascarpone cream cheese; 50 g (1.8oz) icing sugar; 2 lemons, zest only; 3 tbsp lemon curd; 100 g (3.5oz) caster sugar; 2 lemons, zested (save the zest) then finely sliced; 1 small quantity nibbed/pearl sugar or crushed sugar cubes

Servings: persons

225 g (7.9oz) salted butter
225 g (7.9oz) caster sugar
2 lemons, zest only
4 large eggs
225 g (7.9oz) self-raising flour
250 g (8.8oz) mascarpone cream cheese
50 g (1.8oz) icing sugar
2 lemons, zest only
3 tbsp lemon curd
100 g (3.5oz) caster sugar
2 lemons, zested (save the zest) then finely sliced
1 small quantity nibbed/pearl sugar or crushed sugar cubes

1
Preheat the oven to 180C/160C fan and prepare 2 x 20cm loose bottom round cake tins, greased and lined with baking paper.
2
For the caramelised lemon top, place a small saucepan over a medium/high heat and heat.
3
Add the 100g of caster sugar and let it melt into a dark caramel, stirring until it melts.
4
Immediately pour the caramel into one of the prepared cake tins, tilting the tin so the caramel spreads across the bottom.
5
Overlap the slices of lemon on top of the caramel to cover the entire bottom of the tin and set to one side.
6
For the cake batter, whisk together the butter and sugar until pale and fluffy and the sugar has dissolved into butter (this can be done by hand or using an electric mixer).
7
Add the lemon zest and eggs and beat until well mixed.
8
Sift over the flour and fold in until you have a smooth batter.
9
Divide the mixture into the two tins, being careful not to displace the lemons.
10
Bake the plain cake in the preheated oven for 20-25 minutes, and the lemon-topped cake for 30-35 minutes .
11
Immediately invert the lemon-topped cake onto a cooling rack, and let the plain cake cool in the tin for 5 minutes before removing.
12
Once the cake is cool, for the filling beat together the mascarpone, icing sugar and lemon zest until smooth.
13
Spread the lemon curd over the plain cake, top that with the mascarpone then add the lemon slice cake on top.
14
Scatter some nibbed sugar over the top if you wish.

1432

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 225 g (7.9oz) salted butter, 225 g (7.9oz) caster sugar, 2 lemons, zest only, 4 large eggs, and more.

Yes, John Whaite's caramelised lemon cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!