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🍰 Lemon Wedding Cake

576 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Line both springform pans with baking paper.
  3. 3. Wash two lemons thoroughly.
  4. 4. Finely grate about two tablespoons of lemon zest.
  5. 5. Halve the lemons and squeeze out the juice.
  6. 6. Wash the remaining lemons with hot water.
  7. 7. Slice the remaining lemons into thin rounds.
  8. 8. In a bowl, briefly mix butter, sugar, and two tablespoons of lemon juice.
  9. 9. Add the eggs one by one.
  10. 10. Add flour, baking powder, and one tablespoon of lemon zest.
  11. 11. Mix the ingredients well.
  12. 12. Distribute the lemon batter evenly between the two springform pans.
  13. 13. Bake the cakes in the oven for about 45 minutes.
  14. 14. Remove the small springform pan from the oven about 10 minutes earlier.
  15. 15. Carefully remove the cakes from the oven.
  16. 16. Let the cakes cool down.
  17. 17. In a tall container, whip 400 milliliters of cream together with cream stabilizer until stiff.
  18. 18. Stir orange marmalade into the whipped cream.
  19. 19. In another tall container, whip 500 milliliters of cream together with powdered sugar until stiff.
  20. 20. Fold in one tablespoon of lemon zest into the second cream.
  21. 21. Carefully release the lemon cakes from the springform pans.
  22. 22. Using a large knife, split each cake base into two layers.
  23. 23. Distribute the orange cream evenly over the surface of the cake bases.
  24. 24. Stack the cakes on top of each other, starting with the larger bases.
  25. 25. Chill the lemon wedding cake for about 15 minutes.
  26. 26. Take the cake out of the refrigerator.
  27. 27. Coat the cake all around with the lemon cream.
  28. 28. Decorate the cake with lemon slices.
  29. 29. Serve the cake and enjoy it.

Nutrition per serving