What could be better than layers of lemon drizzle sponge, covered in homemade lemon curd and coated in an ombre vanilla buttercream… nothing! ❤ I made this cake for a specific reason – in order to convince my sister and her finance that I should be allowed to make their wedding cake… and they said yes!
I loooove everything about drizzle cakes. The sponge becomes super moist on the inside, yet the outer crumb has a slight crunch from the sugary drizzle which is drenched on top!
This cake consists of the following.. 2 lemon drizzle sponges which I sliced in halves to give 4 perfect sponges, because who doesn’t want more filling?! In between the sponge cakes was a layer of my zingy lemon curd, and an outer ring of vanilla buttercream (to contain the curd in the middle of the cake). The cake was then completely frosted with more vanilla and yellow buttercream, to give an ombre(ish) effect. I topped my cake in rose petals which I crystallised the night before (so easy), julienned lemon zest and finally sprigs of fresh lavender from the garden ❤
Despite all the individual elements, this lemon cake was so easy to make! Making your own lemon curd is completely optional, but it does take a little bit of time, particularly to set the curd overnight – so don’t feel like your cheating by buying your own! Enjoy 🙂
Ingredients: (p.s. this is a v large cake)
- 450g butter, softened
- 450g sugar
- 8 eggs
- zest of 2 lemons
- 450g self-raising flour
- juice of 3 large lemons
- 170g caster sugar
- 225g butter, softened
- 450g icing sugar
- 3 tbsp. milk
- 1 tsp. vanilla extract/ vanilla bean paste
- 1 jar of lemon curd or…
- 4 lemons
- 4 eggs
- 350g golden caster sugar
- 225g butter
- 1 dessert spoon cornflour
- decorations of your choice
- to crystallise rose petals, all you need is egg white, petals and sugar!
- Pre heat your oven to 180°C/ 160°C fan. Grease 2 8 inch cake tins with butter, and flour the edges.
- Beat together the 450g of softened butter with your 450g of caster sugar, until pale and fluffy.
- Gradually add your eggs 1 or 2 at a time, beating well in-between, until fully incorporated (don’t worry if your mixture scrambles!)
- Sift the flour into the mixture, and stir gently until it turns uniform. Grate in your lemon zest (sometimes I like to add extra if the lemons are small) and stir once more.
- Place evenly in your cake tins, and pop in the oven to bake for 40-50mins, until golden and a skewer inserted into the centre of the cake comes out clean.
- Leave your cakes in their tins to cool. In the meantime, stir together your lemon juice and 170g of caster sugar in a small bowl, to make your drizzle mixture.
- Whilst the cakes are still warm, remove from the tins, place on a cooling rack and prod a skewer or toothpick on the surface of the top and bottom of your sponges – these little holes will take up all of the drizzle liquid which will give yo a beautiful moist sponge!
- Pour 1/2 of your drizzle on the topside of your two sponges. Leave for 5 mins to let the sponge soak, and repeat with the bottom side of your sponges. Leave to one side.
- To make the buttercream, place your 225g of softened butter in a large bowl/ in a freestanding mixer. Beat the butter for 2-3 mins. Sift your icing sugar into the butter in 3 stages, beating well in-between until the sugar is fully incorporated. Add your vanilla and milk and beat again – if the buttercream is looking stiff, add another 2 or 3 tbsp of milk – it should be silky smooth and pliable for coating the edges of your cake.
- Once cooled completely, slice your sponges in half so you obtain 4 thin rounds.
- Place one sponge on the base of your cake stand/ plate. Spread a generous layer of lemon curd (see below for recipe) in the centre of your sponge, leaving a 3cm border. Pipe or spread a perimeter of buttercream around the lemon curd and place another sponge on top.
- Repeat until you have a 4 layers of cake, with 3 layers of lemon curd filling.
- On the top layer of cake, spread a thin layer of buttercream to cover. With a palette knife, spread buttercream all over the cake, filling in any gaps. Smooth over with your palette knife, and leave in the fridge for 15mins to set this layer.
- Optional: Take 2 tbsp. of your buttercream, and stir in some yellow food gel colouring.
- Remove the cake from the fridge and spread the remaining buttercream all over the cake, there are some really good videos on youtube to show you how to do this well!
- If you made the yellow buttercream, take a palette knife and dab splodges of the buttercream randomly on the cake. Smooth over with a palette knife or cake smoother, which will drag the yellow into the pale buttercream – to give an ombre kind of effect!
- Finally decorate your cake 🙂
- To make the lemon curd – whisk your eggs in a mixing jug. Add all the ingredients to a saucepan (sifting in your cornflour) and whisk continuously on a medium heat until the mixture thickens, this takes 5-8mins. Reduce the heat and allow your curd to simmer for a few minutes, whisking every now and then. Remove the curd from the heat and place in a sterilised jar or clean bowl. Cover and cool.
I hope you’ve enjoyed making this cake! Lots of love, SOFIABAKES xxxxxxxxx
- The lemon sponge recipe was sourced from BBC Good Food, and its the only lemon drizzle recipe I ever use 🙂
- The lemon curd recipe is a Delia Smith recipe
At last some raotinality in our little debate.