Desserts > Cakes > Layer Cakes > Lemon Drizzle Cake Recipe

Lemon Drizzle Layer Cake

A tangy and moist Lemon Drizzle Layer Cake, perfect for afternoon tea or a special occasion. This recipe creates a stunning three-layer cake soaked in a sweet and zesty lemon syrup.

Prep Time
30 minutes
Cook Time
30-35 minutes
Servings
10-12
Ingredients
  • 225 g Unsalted Butter
  • 225 g Caster Sugar
  • 4 Large Eggs
  • 225 g Self-Raising Flour
  • 1 tsp Baking Powder
  • 2 lemons Lemon Zest
  • 2 tbsp Lemon Juice
  • 150 g Icing Sugar
  • 4 tbsp Lemon Juice (for drizzle)

Prepare the Cake Batter

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line three 20cm (8 inch) round cake tins with baking parchment. In a large bowl, cream together the butter and caster sugar until light and fluffy using an electric mixer. This process is crucial for a light and airy cake.

Gradually beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture looks like it's curdling, add a spoonful of flour to help bind it together. Add the lemon zest and 2 tablespoons of lemon juice.

Sift together the self-raising flour and baking powder. Gently fold the dry ingredients into the wet ingredients in two additions, being careful not to overmix. Overmixing will develop the gluten in the flour, resulting in a tougher cake. Stop mixing as soon as the flour is just combined.

Bake the Cakes

Divide the batter evenly between the prepared cake tins. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. Rotate the tins halfway through baking to ensure even browning.

Once baked, let the cakes cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely. Ensure the cakes are completely cold before assembling.

Prepare the Lemon Drizzle

While the cakes are cooling, prepare the lemon drizzle. In a small bowl, whisk together the icing sugar and 4 tablespoons of lemon juice until smooth. The mixture should be pourable but not too runny.

Assemble and Drizzle

Once the cakes are completely cool, place one layer on a serving plate. Use a toothpick to poke holes all over the surface of the cake layer. Generously drizzle one-third of the lemon drizzle over the cake, allowing it to soak in.

Repeat with the second layer. Place the final cake layer on top. Drizzle the remaining lemon drizzle over the entire cake, allowing it to drip down the sides. For an extra touch, you can sprinkle some lemon zest over the top.

Let the cake sit for at least 30 minutes to allow the drizzle to fully soak in before serving. This will ensure a moist and flavorful cake.

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FAQ

  • Can I use margarine instead of butter?

    While butter provides a richer flavor and better texture, you can use margarine as a substitute. However, the taste and texture of the cake may be slightly different.
  • How do I prevent the cake from sticking to the tin?

    Make sure to grease the tins thoroughly with butter or cooking spray and line the bottoms with baking parchment. This will prevent the cake from sticking and make it easier to remove.
  • Can I make this cake gluten-free?

    Yes, you can substitute the self-raising flour with a gluten-free self-raising flour blend. Be sure to check the label to ensure it contains a raising agent.