Next Level Lemon Drizzle
A bright and indulgent lemon drizzle cake made extra special with soft sponge layers, a sharp glossy lemon soak, and a creamy filling that keeps every bite moist and flavorful.
Ingredients
Scale
- 200 g unsalted butter, softened
- 200 g caster sugar
- 4 large eggs
- 200 g self raising flour
- 3 medium lemons, zested and juiced
- 150 g powdered sugar
- 200 g cream cheese, softened
- 120 ml heavy cream
Instructions
- Preheat the oven to 180°C and grease and line two round cake tins.
- Cream the softened butter and caster sugar together until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the self raising flour and lemon zest until just combined.
- Divide the batter evenly between the prepared tins and smooth the tops.
- Bake for 25 minutes until golden and a skewer inserted comes out clean.
- Mix the lemon juice with powdered sugar to form a smooth drizzle.
- While the cakes are still warm, spoon the lemon drizzle evenly over both layers.
- Whip the heavy cream until soft peaks form, then mix with the cream cheese until smooth.
- Once the cakes are fully cooled, sandwich them together with the cream filling.
Notes
- Drizzle the lemon syrup over the cakes while warm so it absorbs fully.
- Use fresh lemons for the brightest flavor.
- Chill slightly before slicing for cleaner layers.
Find it online: https://dishmio.com/next-level-lemon-drizzle/