Introduction

Step back into the roaring 1920s with this delightful Lemon Cakes Great Gatsby recipe. Featuring a light, moist cake layered with a tangy lemon filling and topped with a vintage lemon glaze, it’s a dessert that captures the elegance and charm of the Jazz Age.

The cake is round with three thick layers covered in smooth pale yellow frosting. Around the sides near the base, there are swirls of frosting shaped like roses in the same yellow tone, with small green leaves adding detail. Near the top edge, a twisted rope of frosting runs around the cake, decorated with tiny gold beads hanging like little droplets on thin threads. On top, there are large yellow flowers with delicate petals and dark centers, some with green leaves, arranged both on the top surface and at the base of the cake for decoration. The cake sits on a clear white glass plate with a scalloped edge, placed on a white marbled surface with more yellow flowers nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups sugar (for batter)
1 cup sugar (for filling)
2 1/4 cups flour
1 cup fresh lemon juice
1 teaspoon lemon zest
1 cup butter
Eggs (quantity not specified, use 3-4 large eggs recommended)
For vintage lemon glaze:
- Fresh lemon zest
- Powdered sugar
- Fresh lemon juice
- Vanilla extract

Instructions

Step 1: Preheat your oven to 160-170°C (325-350°F). Prepare your baking pans and set aside.
Step 2: Sift the flour three times to ensure a light, airy texture.
Step 3: In a large bowl, cream the butter and 1 3/4 cups sugar together until the mixture is pale and fluffy.
Step 4: Add eggs one at a time to the creamed butter and sugar, beating well after each addition.
Step 5: Gently fold in the sifted flour and 1 teaspoon lemon zest, being careful not to overmix.
Step 6: Pour the batter into prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before assembly.
Step 7: To make the lemon filling, zest fresh lemons carefully. In a saucepan, combine the lemon zest, 1 cup lemon juice, sugar for filling, and egg yolks. Cook over low heat, stirring constantly until thickened. Cool the filling completely.
Step 8: Layer the cooled cakes with the lemon filling—5 layers are recommended for an authentic look and taste.
Step 9: Prepare the vintage lemon glaze by mixing fresh lemon zest, powdered sugar, fresh lemon juice, and a dash of vanilla extract until smooth. Drizzle the glaze over the assembled cake.

Tips & Variations

Use room temperature ingredients to ensure a smooth, even batter.
Sifting the flour multiple times helps achieve the light texture typical of 1920s cakes.
Allow the cake layers to cool completely before adding the filling to prevent it from melting or sliding.
Try adding a touch of almond extract to the glaze for a subtle twist on the classic flavor.
If eggs are not specified, 3 to 4 large eggs typically yield a good batter consistency.

Storage

Store the finished lemon cake at room temperature for 3-5 days, covered to keep it moist. For longer storage, freeze the cake wrapped tightly for up to two months. When ready to serve, thaw at room temperature and re-glaze if needed to refresh the shine and flavor.

How to Serve

A round, yellow cream-covered cake sits on a clear, textured glass plate with a white marbled surface beneath it. The cake has one smooth layer of lemon-yellow frosting, decorated with thick swirls of piped cream along the top edge. Golden pearl-like decorations hang delicately from thin, gold threads around the sides. Around the base and top edge, there are beautifully crafted yellow roses and open flowers with soft petals and black dot details in the center, along with small green leaves. The background shows more yellow roses that match the cake’s decoration, creating a warm and elegant setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice provides the brightest flavor and best results, bottled lemon juice can be used in a pinch. For optimal taste, choose high-quality bottled juice without added preservatives.

How do I prevent the cake from becoming dense?

Avoid overmixing the batter after adding the flour. Mix gently to incorporate ingredients without developing too much gluten, which can make the cake heavy.