This zesty cake is a burst of sunshine! Crammed full of lemon in every mouthful. One of my most popular bakes. Try it, you wont be disappointed.
My school holidays are coming to an end 🙁 Yes, I know, I can hear it now… ‘another teacher complaining about their LONG holidays’! However, it has been a beautifully sunny week and finally started to feel like Spring. I love Spring: cold but sunny, beautiful flowers start to emerge, cute animals are born, the days get longer (thank goodness – I can’t count how many bakes I haven’t been able to photograph this winter because of fading light) and there is that anticipation of a glorious Summer (unlikely in Scotland but a girl can hope)!
Well, this cake epitomises Spring. I think it is the delicate tinge of yellow or maybe the freshness of the flavour or perhaps the lightness of the sponge. Either way, it tastes AMAZING! I have made a fair few cakes in my time but the reaction this cake received was on a different level.
If you really want to impress people, you can even make your own zingy lemon curd.
adapted from ‘Lemon Drizzle Traybake’ by Mary Berry
- 225g caster sugar
- 225g unsalted butter
- 4 large eggs
- 225g self raising flour
- 2 tsp baking powder
- 2 lemons, zest only
- 75g caster sugar
- 2 lemons, juice only
- 100g unsalted butter
- 400g icing sugar
- 1 lemon, zest and juice
4-6 tbsp lemon curd
1. Preheat the oven to 140°C fan/160°C. Grease and line 2x 20cm deep sandwich tins.
2. Cream the butter and sugar together until light and fluffy. This will take a few minutes if using an electric mixer, and quite a bit longer if beating by hand.
3. Add the eggs, 1 at a time, and beat after each addition. I like to add a little of the flour with the eggs to prevent the mixture from curdling.
4. Sieve in the flour, baking powder and lemon zest and fold gently to combine with a spatula or metal spoon.
5. Spoon half the mixture into each tin and level with a spatula (weigh the mixture and divide by 2 if you want completely even sponges).
6. Bake in the oven for 25-30 minutes until golden, springy to the touch and a skewer comes out clean.
7. While the cake cooks, make the lemon drizzle. Place the caster sugar and lemon juice in a pan over a low heat. Heat until all the sugar is dissolved and you can feel no sugar crystals.
8. Leave the cakes to cool in the tins for about 5 minutes before turning out onto a wire rack and removing the baking paper. Pierce holes in the top of both cakes and spoon the drizzle over the hot cakes (place a piece of baking paper under the rack to catch any drips). Leave the cakes to cool completely.
9. While the cake cools, make the buttercream. Beat the butter until soft then sieve in the icing sugar. Add the lemon juice and zest then beat until smooth and creamy.
10. Place one sponge top-side down and spread carefully with buttercream (you can make a slight lip at the edge if you want to hold the lemon curd in). Spoon the lemon curd on top and spread over the buttercream. Place the other sponge on top and spread with the remaining buttercream.