The Lunar Chronicles is a series of young adult fantasy novels written by Marissa Meyer. Each book gives a new spring on an old fairy tale, including Cinderella, Little Red Riding Hood, Rapunzel and Snow White while the stories take place in a futuristic world where humans, cyborgs, androids, and a race of moon colonists all coexist. At the end of the series, they eat cake to celebrate the ending of the long journey they all had. The cake they eat? Lemon.


Lemon Cake
200 gr unsalted butter, room temperature
200 gr caster sugar
pinch of salt
2 lemons, zest
4 medium eggs
200 gr self-rising flour

Lemon sugar syrup
150 ml freshly squeezed lemon juice
150 gr caster sugar.

Lemon Buttercream
80 gr unsalted butter, room temperature
80 gr icing sugar, sifted
pinch of salt
40 gr lemon curd + 1 tablespoon

How to bake

Lemon sugar syrup
1. In a saucepan bring the lemon juice and sugar to a boil.
2. Reduce the heat and let it simmer until the sugar dissolves and it thickens up a little.

Lemon Buttercream
1. Beat the butter until it is soft.
2. Then add the icing sugar.
3. Beat the butter and sugar together until the mixture is soft and fluffy and lighter in colour.
4. Lastly, slowly fold in the 40 grams of lemon curd.

Lemon cake
1. Heat the oven to 347°F or 175°C.
2. Prepare two 7 inch or 18cm cake tins by lining the bottom of the tin and greasing the sides with butter.
3. Beat the butter in a free standing mixer or with a handheld mixer, until it is soft.
4. Add the sugar, salt, and lemon zest to the butter and beat together until pale and fluffy.
5. In a separate bowl, beat the eggs together until just combined.
6. Slowly add the eggs to the butter mixture.
7. Once all the eggs are added, sift in the flour and beat until just combined.
8. Divide the batter between the cake tins and gently smooth out.
9. Bake in the oven for 15-25 minutes.
10. The cake should be a light brown and springy to the touch. If in doubt use the skewer test.
11. When the cakes come out of the oven, leave them to cool for a short while.
12. Then soak the tops of the sponge with the lemon sugar syrup.
13. Remove from the tin and leave to cool completely before icing.
14. Ice the bottom layer with half of the buttercream and a tablespoon of the lemon curd.
15. Place the other cake layer on top and ice the top layer with the rest of the buttercream.