It’ll impress all your Sunday guests who may be popping in this afternoon. And since Eamonn was once presented with a lemon drizzle cake from singing star Katherine Jenkins, Juliet Sear is here to show you how to make your own!
250g soft butter
250g golden caster sugar
Zest of 1 lemon
250g self rasing flour
½ tsp. baking powder
Juice of 1 lemon
2 tbsp. Icing sugar
1 tbsp. boiling water
100g soft unsalted butter
200g icing sugar
zest of a lemon
Plus 2 tbsp lemon curd
Preheat the oven to 180 degrees and grease and line 2 x 8” sandwich tins
Place the butter, sugar and lemon zest into your mixing bowl/ stand mixer and combine. Turn the speed to high (or if you’re using a wooden spoon, use plenty of elbow grease!) and beat until the mixture is very pale, soft and fluffy and the granules of sugar have disappeared.
Add the eggs, one at a time, beating it in slowly each time
Whisk the baking powder through the flour, add gradually, one-quarter at a time, mixing gently on a slow speed, until it has mostly been incorporated. Fold with a metal spoon if doing this by hand. Take care not to mix or beat vigorously or your sponge can turn out a bit tough.
Weigh approx. 500g into each lined 8” tin
Bake for 20-25 mins until a knife comes out clean
Whilst your cakes are baking mix together the ingredients for your syrup until the sugar has dissolved
Leave cake on a wire rack to cool and stab several times with a skewer before spooning on your drizzle. Brush over very generously with syrup to soak through.
To make the buttercream in a stand mixer beat the butter until pale and soft in texture, add in the vanilla and mix to incorporate
Add ¼ of the icing sugar to the butter and slowly mix until incorporated. Then turn up the speed and beat well. Repeat this until all of your sugar is incorporated. (top tip: you can add a splash of boiled water to help with the texture and to make your buttercream whiter)
Beat on a fast speed for 2-3 mins and then your buttercream is ready to use
Sandwich the two sponges together with a couple of spoons of lemon curd and your buttercream. You can add any extra drizzle to the top sponge and finish with some extra lemon zested on top.