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Lemon Drizzle Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This will most definitely be a hit with lemon lovers. A delicate lemon sponge, sandwiched with buttery lemon curd and topped with a sweet sharp icing.

This will most definitely be a hit with lemon lovers. A delicate lemon sponge, sandwiched with buttery lemon curd and topped with a sweet sharp icing.

Ingredients

Serves: makes about 12 slices

Metric Cups

For the Cake

  • 1 lemon (zest and juice of)
  • 175 grams self-raising flour
  • 1 teaspoon baking powder
  • 3 eggs
  • 175 grams butter (softened)
  • 175 grams caster sugar

For the Filling

  • 2 eggs
  • 75 grams caster sugar
  • 1 lemon (zest and juice of)
  • 50 grams butter (cut up into small pieces)

For the Icing

  • 1 lemon
  • 100 grams icing sugar

For the Cake

  • 1 lemon (zest and juice of)
  • 6⅙ ounces self-rising flour
  • 1 teaspoon baking powder
  • 3 eggs
  • 6⅙ ounces butter (softened)
  • 6⅙ ounces superfine sugar

For the Filling

  • 2 eggs
  • 2⅔ ounces superfine sugar
  • 1 lemon (zest and juice of)
  • 1¾ ounces butter (cut up into small pieces)

For the Icing

  • 1 lemon
  • 3½ ounces confectioners' sugar

Method

Lemon Drizzle Cake is a community recipe submitted by cottage_cook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will also need 2 round 18cm (7in) tins, lined.

  • Sift the flour and baking powder into a bowl. Break the eggs into a cup, then add them along with the butter and sugar. Beat until light and creamy, then stir in the lemon zest and juice.
  • Divide the mixture between the two tins. Bake for 25 minutes. Leave them on a rack to cool. While the cakes are cooling, make the filling. Break the eggs into a heatproof bowl and add the caster sugar.
  • Add the cut up butter and the zest and juice of a lemon. Put some water into a pan and turn on the heat so that the water is just bubbling.
  • Put the bowl into the pan. Stir the mixture from time to time as it thickens. Take it off the heat when it coats the back of your spoon. Leave it to cool.
  • Spread one cake with the filling and put the other cake carefully on top - don't worry if some of the filling oozes out.
  • For the icing, either grate some rind from the lemon or scrape some off with a zester. Put it aside.
  • Squeeze one half of the lemon. Sift the icing sugar. Stir the juice into the icing until it is like glue. Ice the cake. Sprinkle the rind on top.

    • You will also need 2 round 18cm (7in) tins, lined.

  • Sift the flour and baking powder into a bowl. Break the eggs into a cup, then add them along with the butter and sugar. Beat until light and creamy, then stir in the lemon zest and juice.
  • Divide the mixture between the two tins. Bake for 25 minutes. Leave them on a rack to cool. While the cakes are cooling, make the filling. Break the eggs into a heatproof bowl and add the superfine sugar.
  • Add the cut up butter and the zest and juice of a lemon. Put some water into a pan and turn on the heat so that the water is just bubbling.
  • Put the bowl into the pan. Stir the mixture from time to time as it thickens. Take it off the heat when it coats the back of your spoon. Leave it to cool.
  • Spread one cake with the filling and put the other cake carefully on top - don't worry if some of the filling oozes out.
  • For the icing, either grate some rind from the lemon or scrape some off with a zester. Put it aside.
  • Squeeze one half of the lemon. Sift the confectioners' sugar. Stir the juice into the icing until it is like glue. Ice the cake. Sprinkle the rind on top.

    • Additional Information

    The filling is an easy recipe for lemon curd so by all means make up double and put the other half into a sterilized jar.

    The filling is an easy recipe for lemon curd so by all means make up double and put the other half into a sterilized jar.

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