I find that lemon is a flavour which sings summer and with the weather getting significantly better, how about making this iced lemon drizzle celebration cake. This recipe is completely my own but still follows the same concept of lemon drizzle cake with a twist on the lemon drizzle.
The cake batter is much more liquid and this results in a much fluffier sponge which can absorb a little bit more of the drizzle. I also brush the sponges with a cheeky bit of lemon curd just to heighten the lemon flavour before sandwiching and topping the cake with a lemon buttercream.
I give the cake further height and excitement through piping large dots of icing on top and I do this using a large round piping nozzle.
I think it looks slightly more formal and French than if I used a large star nozzle, which I used to decorate my Chocolate Cheesecake Mini Cupcakes.
225g caster sugar
240g self raising flour, sifted into a bowl
Zest of 1 lemon, mixed with the flour
60ml freshly squeezed lemon juice
1 tbsp milk
150g granulated sugar
75ml lemon juice – use freshly squeezed or the ones in bottles in supermarkets, which is good for times when you need lots of lemon juice
175g unsalted butter, room temperature
400g icing sugar, sifted
1 tbsp milk
200g lemon curd, room temperature
Zest of 1 lemon
- Preheat the oven to 180°C. Grease 2 20cm sandwich tins and then line the base of each tin only with baking parchment.
- Cream together the Stork and sugar until it is light and fluffy and then gradually add the eggs until they are fully incorporated. Do not worry about curdling.
- Add around a third of the flour and beat through until no more flour is visible. Then add around half of the lemon juice and mix through.
- Repeat this method until the flour and juice are added, ensuring you finish on the flour. Fold through the tablespoon of milk and then split the mixture in half and transfer into the prepared tins.
- Bake for around 25 minutes until a skewer inserted into the cake comes out clean. Once out of the oven, using the same skewer, poke lots of holes into the cake.
- During the baking time, make the lemon syrup by placing all the ingredients for the drizzle into a pan over a medium heat and stirring until the sugar dissolves. Boil for 1 minute before pouring over the two cakes evenly. Allow them to soak and cool in the tin.
- For the lemon buttercream, mix the butter with the icing sugar and milk until it is smooth – test whether it is ready by tasting some; if it feels grainy on the tongue, doesn’t taste sweet enough or evenly sweet then continue to beat or add more icing sugar if necessary.
- To finish the icing, fold in 125g of the room temperature lemon curd so it has a ripple effect.
- Using a serrated knife, slice the browned top of the sponges off, trying not to waste too much sponge. When you are ready to assemble the cake, place one of the sponges onto your cake stand or cake board with the cut top upwards.
- Spread the sponge with half of the 75g of lemon curd before topping with about half of the lemon buttercream. Then, without incorporating the icing, top the buttercream with the remaining lemon curd and the final sponge, with the cut side touching the lemon curd.
- Transfer the rest of the buttercream into a piping bag fitted with a large round nozzle and pipe large blobs of the buttercream onto the top of the sponge, making sure that each blob is the same size and the whole top is covered. I suggest piping round the sponge in concentric circles.
- Finish the sponge by finely zesting a lemon over the sponge. Keep refrigerated and consume within 2 or 3 days.