Lemon drizzle cake with butter cream filling


    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. The top half of the cake is lemon drizzle and the bottom half is covered with a zingy lemon butter cream. Very tasty. The recipe quantities are for two 7"/18cm loose bottomed sandwich tins.


    Dorset, England, UK
    2 people made this


    • 175g self raising flour
    • 175g castor sugar
    • 175g unsalted butter
    • 3 eggs lightly beaten
    • 1 tsp baking powder
    • 1 lemon finely zested and juiced


    1. Pre heat the oven 160c fan. Lightly grease and line the base of the 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, smooth and put in the oven. Bake for 20 to 25 minutes.
    2. While the cake is baking make the lemon drizzle syrup. Put 3 tblsp granulated sugar into a bowl, add the lemon juice and mix together to create the syrup.
    3. 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. Time to make the lemon butter icing.
    4. Sift the icing sugar into a bowl, add the butter, lemon zest and one tbsp of lemon juice. Beat the ingredients to create a stiff cream; add lemon juice in small quantities to slacken the cream until it is smooth and pliable enough to spread.
    5. Evenly spread the lemon butter cream 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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