Lemon drizzle cake with buttercream filling recipe
- Dish type
- Cakes with fruit
- Citrus cakes
- Lemon cake
- Lemon drizzle cake
I was asked to bake a lemon drizzle cake for a local event, so I used my trusty lemon drizzle tray bake recipe as the inspiration for this cake. Very tasty.
Dorset, England, UK
71 people made this
- 175g self raising flour
- 175g caster sugar
- 175g unsalted butter
- 3 eggs lightly beaten
- 1 teaspoon baking powder
- 1 lemon, finely zested and juiced
- 3 tablespoons granulated sugar
- For the buttercream
- 75g sifted icing sugar
- 50g unsalted butter, softened
- 1 lemon, juiced and zested
- Pre heat the oven 180 C / 160 C fan / Gas 4. Lightly grease and line the base of two 18cm (7 in) loose bottomed sandwich tins. e sandwich tins.
- Put the flour, sugar, butter, eggs, baking powder and lemon zest into the mixer bowl and mix to create a smooth batter.
- Evenly distribute the batter between the tins, level with a spatula and bake in the preheated oven for 20 to 25 minutes.
- While the cake is baking make the lemon drizzle syrup. Put the granulated sugar into a bowl, add the lemon juice and mix together to create the syrup.
- Once the cake is cooked remove from the oven and place the tins onto cooling racks. Select the best cake for the top tier and drizzle with the lemon sugar syrup. Leave the cakes to cool before removing from their tins and remove the base and lining paper, return to the cooling racks.
- For the buttercream icing, sift the icing sugar into a bowl, add the butter, lemon zest and 1 tablespoon lemon juice. Beat the ingredients to create a stiff cream; add more lemon juice in small quantities to slacken the cream until it is smooth and pliable enough to spread.
- Evenly spread the lemon buttercream onto the cake that will form the bottom tier of the cake. Place the drizzled cake on top of the iced tier. To finish you can add candid peel to the top. All that's left to do is make a cup of tea, slice the cake, sit back and enjoy it.
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Hermine’s Lemon & White Chocolate Cake
This lemon and white chocolate cake is a single-tier version of Hermine’s creation in Episode 4. Strips of chocolate form a layered collar around the outside, concealing the layers of delicate sponge within.
For the sponge:
100g white chocolate, chopped
For the lemon curd:
Juice and finely grated zest of 2 unwaxed lemons
75g unsalted butter, cubed
For the Italian meringue buttercream:
450g unsalted butter, cubed, at room temperature
For the white chocolate ganache:
200g white chocolate, chopped
For the white chocolate collar and chocolate curls:
400g white chocolate, chopped
You will need:
20cm cake tins x 3, greased, then base-lined with greased baking paper
Large piping bag, fitted with a medium plain nozzle
10 x 70cm acetate strip, cut into 2½ x 35cm pieces
Baking tray, lined with baking paper
Heat the oven to 180°C/160°C fan/350°F/Gas 4.
Make the sponges. Melt the white chocolate in a bowl over a pan of simmering water. Stir until smooth, then remove from the heat.
Place the caster sugar, eggs and vanilla extract in the bowl of a stand mixer fitted with the whisk and whisk on medium speed for 2–3 minutes, until pale, at least doubled in volume and the mixture leaves a ribbon trail when you lift the whisk.
Sift the flour, baking powder and salt into the bowl and fold in using a large metal spoon. Add the melted chocolate and fold again until thoroughly combined.
Divide the mixture equally between the prepared tins and bake for 20 minutes, until golden, well risen and a skewer inserted into the centres comes out clean. Remove from the oven, leave to cool in the tins for 2 minutes, then turn out onto a wire rack to cool completely.
Make the lemon curd. Whisk the eggs, egg yolks and sugar in a small pan. Add the lemon juice and grated zest and whisk to combine.
Add the cubed butter, then place the pan on a low heat and, whisking continuously, cook until the butter has melted and the curd thickens to coat the back of a spoon. Strain the curd into a clean bowl, cover the surface with cling film and leave to cool. Then, chill for at least 1 hour, or until ready to use.
To make the Italian meringue buttercream, combine the sugar and 4 tablespoons of water in a small pan set on a low–medium heat. Leave the sugar to dissolve, then bring the syrup up to the boil and cook until it reaches 118°C/244°F on the sugar thermometer.
Meanwhile, whisk the egg whites and pinch of salt in the bowl of a stand mixer fitted with the whisk attachment until they hold soft peaks.
Continue whisking and as you do so, slowly pour the hot syrup onto the egg whites. Continue to whisk on medium speed until the meringue is completely cold and it holds stiff, glossy peaks.
Add the butter a few cubes at a time to the cold meringue, whisking continuously until smooth. Add the vanilla extract and mix until combined. Spoon half the buttercream into the piping bag and set both portions aside.
Prepare the ganache. Heat the cream in a small pan until just boiling. Place the chocolate in a heatproof bowl and pour over the hot cream. Stir gently until smooth, then leave to cool to room temperature and until spreadable.
To assemble the cake, place one sponge layer on a serving plate and spread with half the lemon curd. Pipe over an even layer of buttercream and top with the second sponge, gently pressing it in place. Top with another layer of lemon curd and buttercream and finish with the final sponge. Using a palette knife, spread the remaining buttercream around the outside of the cake.
Spread the ganache over the top of the cake and then chill the cake while you prepare the white chocolate collar.
Melt 200g of the white chocolate in a bowl set over a pan of gently simmering water. Stir until smooth, then remove from the heat and leave to cool slightly.
Lay the acetate strips on your work surface and spread them evenly with the melted white chocolate. Transfer the strips onto the lined baking tray and place in the fridge to chill for about 5 minutes, until the chocolate is just set.
Wrap 2 strips around the outside of the cake along the bottom edge, then chill the cake until set firm and carefully peel away the acetate. Repeat three more times, until you have covered the sides of the cake in 8 strips of white chocolate.
Melt the remaining chocolate as in Step 15. Spread it onto a clean baking sheet and place it in the fridge for about 15 minutes, until set. Holding the blunt end of the blade of long knife, drag the sharp edge across the chocolate to create curls. Arrange these on top of the cake to finish.
Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in springform cake tin with butter, then add a small amount of flour, turn the cake tin to coat the sides and bottom and shake out any excess.
For the lemon drizzle, in a bowl, mix together the lemon juice and sugar until the mixture is well combined and the sugar has melted. Set aside.
For the sponge, beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy, using an electric whisk.
Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. Carefully fold in the flour using a metal spoon.
Pour the cake batter into the prepared cake tin and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into the centre of the cake comes out clean.)
As soon as the cake is cooked, remove it from the springform cake tin and prick the top all over with a cocktail stick. Pour over the lemon drizzle mixture to soak the sponge, then set aside to cool on a wire rack.
For the filling, whisk the egg yolks and sugar together in a pan over a low to medium heat until the sugar has melted.
Add the butter, lemon juice and zest, and continue to cook, whisking continuously, for 4-5 minutes, or until the mixture has thickened and is smooth and well combined. Set aside to cool completely.
Using a metal spoon, carefully fold the mascarpone into the cooled lemon curd mixture to create a marbled effect.
When the sponge has cooled, cut the cake in half horizontally to create two thinner cakes. Spread the lemon filling all over the lower half of the cake, then place the top half (the half that was pricked and soaked in the lemon drizzle) on top.
The sponge cakes can be made up to a day ahead they can also be frozen.
Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease 2 x 20cm loose-bottomed sandwich tins and line the bases with baking paper.
Cream together the butter and caster sugar until pale, light and fluffy. This is easiest with a free-standing mixer or electric hand whisk. Gradually add the beaten eggs, mixing well between each addition. Tip in the flour and mix to combine. Add the lemon curd and mix until smooth.
Spoon the mixture into the prepared tins and smooth the surface with
a palette knife. Bake on the middle shelf of the preheated oven for 25-30 minutes or until well risen and a skewer inserted into the middle of the cakes comes out clean.
Once you’ve spooned the cake mixture into the tins, tap them sharply on a work surface to get rid of air bubbles for a nice even rise.
Remove the cakes from the oven. Mix the lemon juice with the granulated sugar and slowly spoon over the top of the warm cakes. Leave the cakes to cool in the tins.
To make the filling, mix the cream cheese with the lemon curd. Spread on to one of the cakes with a palette knife, then sandwich together with the other cake.
The outside of this cake is deeply golden because of the lemon curd in the sponge, so keep your eye on it when baking and, if it starts to become too dark, cover with foil to finish
A few changes to our basic vanilla cake recipe turn it into this sunny lemon version. Reserve the egg whites left over from the cake for the frosting.
To make the recipe Martha prepared with John Barricelli on "The Martha Stewart Show," follow these instructions immediately before frosting the cake: Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with lemon curd. Top with remaining cake continue frosting top and sides as directed.
How to make this Lemon Cake
Back to the food! I suppose that’s why you’re really here, right? So let’s talk about this lemon cake.
When I posted my Banana Cream Cheesecake that was topped with bavarian cream a bit ago, I had a bit of a request for a lemon cake with some bavarian cream layers. It was such a tempting idea, I just had to make it! Moist lemon cake with fresh bavarian cream? Oh yea! I decided to include some lemon curd in there too, for good measure, but you could totally leave out the curd and add more bavarian cream.
So to get started making this cake, you’ll first make the lemon curd. Just throw some lemon juice and zest, sugar, egg yolks and a bit of butter in a double boiler and cook until it reaches between 170 and 180 degrees. I like to use a thermometer to test the temperature, just to be sure it’ll be cooked to the exact thickness I want it at.
Once the lemon curd is made, set it in the fridge to cool and thicken.
The lemon bavarian cream is next. I spent a little extra time on this one, since the acidity of the lemons can have an effect on the gelatin needed to firm up the cream. In this case, the lemon juice does soften the gelatin a bit and you’ll see that at room temperature, it’s not as firm as it normally would be. But once refrigerated, it firms up nicely and since this cake gets stored in the fridge, it’s all good. Plus, it’s still thick enough when at room temperature, it’s just not rock solid. Who would want that between cake layers anyway, right?
The lemon bavarian cream is set in the fridge to firm up along with the lemon curd. One of the nice things about this cake is that both fillings can be made ahead of time. I actually made both the fillings and the cake layers the day before assembling everything.
The lemon cake layers themselves are a variation of my Moist and Fluffy Vanilla Cake. It’s super buttery and has such a lovely texture to it. With the addition of the lemon, it’s perfectly moist, tender and lemon-y! I’m in love! It’s so soft, I’d actually recommend using a cake lifter to move the thin cake layers around.
To put the cake together, you’ll need to also make the lemon buttercream. It’s full of butter, sugar and lemon juice and zest – all the things you need in a great buttercream. When you’re ready to use the fillings, you’ll want to stir them up well and smooth them out a bit.
I layered the cake with three layers of the lemon bavarian cream and two layers of lemon curd. To help hold everything in place, I piped small dams of the lemon buttercream between each layer. I tend to use a pretty large tip for my dams, but since these are thinner cake and filling layers, I used a smaller round tip – the Ateco 804 (the Wilton 2A is similar).
Once everything is layered together, I suggest adding a crumb coat and then refrigerating the cake until it’s had a chance to set. Then frost the cake with the remaining lemon buttercream. For decorating, I decided to create a bit of a watercolor effect. Once the cake is frosted, color the remaining frosting to a nice shade of yellow. Place little blobs of the yellow frosting around the cake, then finish smoothing out the sides and you’ve got a lovely watercolor look going on. I did the piping around the edges with the yellow buttercream as well and I love the final look! So bright, summery and lemon-y!
This cake was a big hit! Everything from the texture and flavor of the cake layers to the fillings was spot on and so tasty! If you’re a lover of lemon, this cake should be the next treat you try!
More lemon cakes and desserts:
Ideal Ever Lemon Drizzle Cake Recipe
This lemon drizzle cake is a zingy lemon feast. Created with a lighter-than-light lemon sponge, containing a lemon buttercream filling. Drizzled with lemon sugar icing, sprinkled with lemon crumb and then doused in lemon juice. Sweet but quite tangy.
You start off with a standard sponge recipe (which is often the weight of an egg in flour, butter & sugar, doubled, tripled and so forth. based how major you want your cake) and then drizzle it in lemon heaven: Cake: three huge eggs 6oz (170g) self raising flour 6oz (170g) caster sugar 6oz (170g) unsalted butter (space temp) 6oz (170g) Zest of two lemons
Lemon drizzle cake recipe produced from scratch with fresh lemons and an quick to comply with cake recipe. A beautiful citrus cake thats crumbly, moist and great for an afternoon tea or as a celebration or birthday cake. Topped with lemon syrup, lemon icing, fresh mint and lemon zest, this definitely is the ideal lemon drizzle cake you will ever make.
Ideal Lemon Cake. Lemon drizzle cake is a regular British dessert contestants often make a variation of the cake and its flavors on The Wonderful British Bake Off.Classic lemon drizzle cakes start off with a lemon flavored sponge cake that is then brushed with a generous quantity of lemon syrup—this is “the drizzle”.
Slow cooker lemon drizzle cake components. 120g self-raising flour 200g caster sugar 120g butter two medium/huge eggs 1 tbsp milk two drops vanilla essence
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Suitable for Vegetarians
- Tree Nut-Free
- Sulphur Dioxide & Sulphite-Free
When to use lemon buttercream made using lemon extract/oil
Lemon buttercream made with extract or oil is better when you want a more subtle lemon flavour in your buttercream. When I tested the two buttercream types on my family, I found that adults enjoyed the kick of the buttercream made with fresh lemons and the children preferred the one made with extract. When I was a child I remember not liking the sharpness of lemon (how my tastes have changed as an adult because now I love it!), this version of the buttercream keeps the flavour but loses the sharpness you get from the fresh lemons.
If you’re planning on piping your buttercream then I’d recommend using the version made with lemon extract. You can see from the pictures that it’s silky smooth, whereas the buttercream made with fresh lemon has flecks of lemon zest running through it. It still pipes OK, but you can see the edges aren’t as clearly defined and if you were planning on using a smaller nozzle than the one I’ve used here (JEM1B) you may find that the nozzle gets clogged by the zest.
The other big advantage to this version of the buttercream is that it’s made from ingredients I always have in my store cupboard/fridge – butter, icing sugar, lemon extract and milk. It’s therefore perfect for those times that I need to bake a cake at the last minute and I haven’t had a chance to go to the shops, as I only buy fresh lemons when I know I’m planning to use them. It also means you don’t have to think about what to do with the leftover lemon juice.
Lemon Buttercream made with lemon extract/oil
Preheat the oven to 180C (160C fan, 350F). Cream the sugar and butter (or margarine) together.
Add both eggs and whisk in.
Sift in the flour and fold until smooth.
Add the zest of two lemons and the juice of one to the mixture and mix well.
Spoon the batter into a greased and lightly floured cake tin. I recommend using a 23cm (9in) springform tin as it makes it super easy to get your cake out of the tin cleanly. Note, this is a wide tin and your cake will not be tall. This is so that the sponge can absorb lots of syrup all the way through later. If you want a narrower, taller cake, see the tips section below for advice on adjusting the cooking times.
Bake at for 25-30 minutes. The cake should be golden on the outside and the skewer should come out clean - keep an eye on it as you don't want it to over-bake.
In a small pan, mix the juice of two of the lemons with the icing sugar.
Place over a medium heat and stir as it heats, continuing until you have a syrupy texture.
Poke holes all over the sponge with a skewer, almost down to the bottom, then take the syrup off the heat (careful, it's hot!) and pour all over the cooling sponge.
Allow to cool, then cut into generous slices and enjoy with a hot cup of tea or coffee.
The result is a light, firm sponge that's wonderfully lemony. Perfect.
Preheat oven to 350 degrees. this recipe fills two 8 or 9 inch pans
- 3 cups sifted all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- grated zest of two lemons
- 1 cup unsalted butter (2 sticks at room temperature)
- 2 cups granulated sugar
- 4 eggs (separated)
- 1 cup milk
- 1 teaspoon vanilla, almond, or lemon extract
Sift together flour, baking powder, and salt. Set aside. In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.
With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with flour. Stir in the vanilla. At this point you may add flavoring (lemon zest) touches if desired.
In another bowl, with a clean beater, beat the egg whites until stiff but not dry. Stir about 1/2 cup of whites into the batter to lighten it, then fold in remaining whites in several additions.
Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.
Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
Cool the cakes in their pans on a rack for 10 minutes. Invert them onto racks.
Lemon Syrup - 1/4 cup of sugar mixed with the juice and zest of 1 lemon. After the cakes have cooled use a pastry brush to paint it on to the cakes. I use it inside the layers and around the entire cake, tops and sides. (you may have to double or triple this recipe depending on what size cakes you are making.)
Lemon buttercream - Add English Lemon Curd to taste to your buttercream for an amazinglyꃞlightful frosting.