The best lemon drizzle cake recipe from Good Food. A three-layer version of the classic British lemon drizzle: light vanilla sponges soaked with a crunchy lemon-sugar drizzle, sandwiched with soft vanilla whipped cream and homemade lemon curd. The showstopper lemon layer cake for birthdays, celebrations, or any Sunday you want a proper bake.
Ingredients (serves 10–12):
For the sponge:
6 large eggs
Equal weight of softened butter, golden caster sugar and self-raising flour (weigh your eggs in their shells to match)
1 tsp baking powder
Pinch of salt
Splash of milk
Zest of 2 lemons
1 tsp vanilla paste
For the drizzle:
Juice of 3 lemons
150g granulated sugar
For the filling:
500ml double cream
3 tbsp icing sugar
1 tsp vanilla extract
Squeeze of lemon juice
1 jar lemon curd
To finish:
Extra granulated sugar
Fine strips of lemon zest
00:00 The ultimate lemon drizzle cake
00:45 The sponge: the equal-weight rule
05:47 The whipped cream & the crunchy drizzle
07:49 Assembling the three layers
10:37 How to slice a tall layer cake cleanly
11:41 The taste test
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Credit to : Good Food
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