• Makes 2 cakes

    1. Place the Lemon Sensation in a bowl and beat on slow whilst gradually adding the water and oil for one minute, scrape down.
    2. Mix for a further two minutes on medium, then reduce to slow and mix for a final minute.
    3. Scale at six-inch rounds (6 x 270g).
    4. Bake at 180°C (360°F) for 30-35 minutes.
    5. Sandwich three of the rounds with frosting and cover the cake with a thin layer of frosting.
    6. Drizzle with icing and edible flowers.


  • 1000g Macphie Lemon Sensations
  • 350g water
  • 270g oil
  • 500g Macphie Rainbow Lemon Frosting
  • 200g Macphie 5th Avenue Sicilian Lemon Icing