Yields12 ServingsPrep Time40 minsCook Time50 minsTotal Time1 hr 30 mins
Luscious Lemon Drizzle Cake
350gCaster Sugar
350gButter
350gSelf Raising Flour sifted
1tspBaking Powder
4Large Eggs or 6 Medium eggs
3Lemons, grated rind for the cake and juice for the drizzle
150mlMilk
1tspVanilla Extract
Drizzle
3Lemons juiced
120gCaster Sugar
Lemon Curd Buttercream
200gButter
400gIcing Sugar
4tbspLemon Curd plus extra for lemon curd filling
Lemon Icing Topping
225gIcing Sugar
1Lemon, Juice and Rind
Lemon Cake
1
Ensure all ingredients are at room temperature. Grease and line with baking parchment an 8 inch round or square cake tin. Turn on your oven and pre heat to - Fan 160°C (325°F) - Conventional 180°C (350°F) - Gas mark 4
2
Beat together in a clean bowl the butter and sugar using an electric whisk. Keep whisking until the mixture is really pale, light and fluffy this could take 5 minutes (This bit is really important!). When you pick up some mixture on a spoon it should fall off easily.
3
Add the rest of the cake ingredients including the finely grated lemon rind. Mix to combine
4
Transfer the mixture to your prepared cake tin and bake for 50 minutes. All ovens are different you may need more or less time. If the cake is brown on top and 45 minutes have passed test your cake by pressing the centre if it is firm and springs back it is probably baked. I always then test with a skewer, if this comes out clean your cake is baked.
Lemon Drizzle
5
As soon as your cake is in the oven make your drizzle. You will need this as soon as the cake comes out. Combine the lemon juice and sugar in a clean bowl. Stir occasionally to make sure the sugar is dissolved. When the cake is baked remove from the oven, keeping it in the tin, and immediately skewer holes all over your cake. Make sure you get right to the bottom of the cake. Pour the lemon drizzle all over your cake and allow to cool completely.
Lemon Curd Buttercream
6
Place your butter in a clean bowl and mix to incorporate air with an electric whisk until very pale in colour. Add your sieved icing sugar and mix to incorporate 20 seconds only. Add 4tblsp of lemon curd, stir in to incorporate.
7
When your cake has cooled completely remove from the tin and cut into 3 layers. Start by spreading a layer of lemon curd on its own over the sponge. Then generously fill your cake with lemon curd buttercream. Make your Lemon Icing Topping
Lemon Icing Topping
8
Sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. Put your filled cake on a serving plate and pour the icing carefully over the top. If you pour it on to the middle of the cake, then let gravity disperse the icing down the sides, you get the drip effect! Give it a helping hand with a spoon if you want.
We love using homemade jams, jellies and curds and they are surprisingly easy to make, have a look at our delicious lemon curd recipe
Ingredients
Luscious Lemon Drizzle Cake
350gCaster Sugar
350gButter
350gSelf Raising Flour sifted
1tspBaking Powder
4Large Eggs or 6 Medium eggs
3Lemons, grated rind for the cake and juice for the drizzle
150mlMilk
1tspVanilla Extract
Drizzle
3Lemons juiced
120gCaster Sugar
Lemon Curd Buttercream
200gButter
400gIcing Sugar
4tbspLemon Curd plus extra for lemon curd filling
Lemon Icing Topping
225gIcing Sugar
1Lemon, Juice and Rind
Directions
Lemon Cake
1
Ensure all ingredients are at room temperature. Grease and line with baking parchment an 8 inch round or square cake tin. Turn on your oven and pre heat to - Fan 160°C (325°F) - Conventional 180°C (350°F) - Gas mark 4
2
Beat together in a clean bowl the butter and sugar using an electric whisk. Keep whisking until the mixture is really pale, light and fluffy this could take 5 minutes (This bit is really important!). When you pick up some mixture on a spoon it should fall off easily.
3
Add the rest of the cake ingredients including the finely grated lemon rind. Mix to combine
4
Transfer the mixture to your prepared cake tin and bake for 50 minutes. All ovens are different you may need more or less time. If the cake is brown on top and 45 minutes have passed test your cake by pressing the centre if it is firm and springs back it is probably baked. I always then test with a skewer, if this comes out clean your cake is baked.
Lemon Drizzle
5
As soon as your cake is in the oven make your drizzle. You will need this as soon as the cake comes out. Combine the lemon juice and sugar in a clean bowl. Stir occasionally to make sure the sugar is dissolved. When the cake is baked remove from the oven, keeping it in the tin, and immediately skewer holes all over your cake. Make sure you get right to the bottom of the cake. Pour the lemon drizzle all over your cake and allow to cool completely.
Lemon Curd Buttercream
6
Place your butter in a clean bowl and mix to incorporate air with an electric whisk until very pale in colour. Add your sieved icing sugar and mix to incorporate 20 seconds only. Add 4tblsp of lemon curd, stir in to incorporate.
7
When your cake has cooled completely remove from the tin and cut into 3 layers. Start by spreading a layer of lemon curd on its own over the sponge. Then generously fill your cake with lemon curd buttercream. Make your Lemon Icing Topping
Lemon Icing Topping
8
Sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. Put your filled cake on a serving plate and pour the icing carefully over the top. If you pour it on to the middle of the cake, then let gravity disperse the icing down the sides, you get the drip effect! Give it a helping hand with a spoon if you want.
AuthorAlison TregoningCategoryCakesDifficultyBeginner
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