Lemon Drizzle Cake
Lemon cake is a delightful and refreshing dessert, very easy to make and using simple ingredients. Moist sponge cake infused with lemon syrup, and cream cheese frosting with hints of lemon, topped up with lemon curd for a finishing touch.
Servings: 12
Calories: 677kcal
Equipment
- electric mixer
- Measuring cups and spoons
- Cake pan
- Cooling Rack
- Zester or Microplane
Ingredients
For the Lemon Sponge
- 250 g butter ≈ 1 cup
- 150 g golden caster sugar ≈ ¾ cup
- 250 g self-rising flour ≈ 2 cups
- 1 teaspoon baking powder
- 4 large eggs
- Zest of 1 lemon
- 1-2 teaspoon milk
For the Frosting:
- 250 g cream cheese softened (≈ 1 cup)
- 225 g unsalted butter softened (≈ 1 cup)
- 1 teaspoon vanilla extract
- 75 g powdered sugar ≈ ½ cup
- Zest of 1 lemon
For the Lemon Curd:
- 150 g sugar ≈ ¾ cup
- Zest of 1 lemon
- Juice of 3-5 lemons
- 120 g unsalted butter diced (≈ ½ cup)
- 3 medium eggs
For the Syrup:
- 100 ml water ≈ ⅓ cup
- 2 lemon peels
- 1 teaspoon vanilla extract
- 3 tablespoon sugar
To Decorate:
- Edible flowers
Instructions
- Preheat your oven to 180°C. Grease and line 3 x 20 cm round cake pans with parchment paper on the bottom, and grease the edges with butter. Alternatively, you can use one 20 cm tin and cut the cake into 3 even layers after it has cooled.
- In a large mixing bowl, beat together the butter, golden caster sugar, eggs, lemon zest, and milk until smooth. Add the self-rising flour and baking powder, and mix until a smooth batter forms. Add 1-2 teaspoon of milk if needed for a dropping consistency.150 g golden caster sugar, 250 g self-rising flour, 1 teaspoon baking powder, 4 large eggs, Zest of 1 lemon, 1-2 teaspoon milk
- Divide the batter equally between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and softened butter together until smooth and creamy.225 g unsalted butter, 1 teaspoon vanilla extract
- Add the vanilla extract, powdered sugar, and lemon zest. Continue to beat until well combined and fluffy. Set aside.75 g powdered sugar, Zest of 1 lemon
- Now, let's make the lemon curd. In a saucepan, combine the sugar, lemon zest, lemon juice, eggs, and diced butter. Heat over medium-low heat, stirring constantly with a balloon whisk until the butter has melted and the mixture is smooth.Zest of 1 lemon, Juice of 3-5 lemons, 120 g unsalted butter, 3 medium eggs
- Reduce the heat to low and continue cooking, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and let it cool.
- Prepare the syrup by combining all the syrup ingredients in a saucepan. Bring it to a boil over medium heat and cook for 3 minutes. Set it aside to cool.2 lemon peels, 1 teaspoon vanilla extract, 3 tablespoon sugar
- Once the cakes have cooled completely, brush each layer with the prepared syrup. Then spread a layer of frosting on each layer, followed by a layer of lemon curd.
- Stack the cake layers on top of each other. Frost the top layer with the remaining cream cheese frosting. Sprinkle some lemon curd on top and decorate with edible flowers.
- Optionally, garnish the cake with additional lemon zest or decorate as desired.
Notes
Step-by-Step Guide: You'll find a helpful step-by-step guide to making this recipe on my blog.
Substitutions & Twists: I've listed some great substitutions and variations in the post above, so you can customize the dish to your liking.
Storage: This lemon cake can be stored in the refrigerator in an airtight container or covered with plastic wrap for up to 3 days.
Tip 1: Preheat the oven to the specified temperature mentioned in your recipe. This will ensure that the cake bakes evenly.
Tip 2: Cool the cake before cutting - Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Tip 3: Cool the lemon curd before using - Allow the lemon curd to get to room temperature before adding it on top of the cream cheese filling.
Nutrition
Calories: 677kcal | Carbohydrates: 51g | Protein: 7g | Fat: 50g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 223mg | Sodium: 276mg | Potassium: 103mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1659IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
