A moist & Lemony Sponge filled with a dash of Lemon Curd, and a Luscious Lemon Buttercream!
After posting the recipe for my Victoria Sponge – Celebration Cake I figured it would be deliciously yummy if I experimented on this and produced different flavours! When I asked on my Facebook page recently if anyone had any suggestions I received the suggestion of a Lemon Drizzle Cake – and I adore lemon drizzle cake – but I decided to do a variation on this for a bit more of a show! (Don’t worry though, I will post my Drizzle cake recipe soon also!)
This cake ended up being a hybrid of a Lemon Drizzle, and a Victoria Sponge – and its delicious. I posted my recipe for my Lemon & Poppyseed Cake a while ago and had a big success with that one, so I hope you guys like this too!
Unlike my Victoria Sponge I decided to keep this as a 2 layer cake so that its easier for others to make if they only have two tins, and its easier to bake too anyway! The Drizzle aspect of this cake makes the sponge SO moist and utterly scrummy, and the buttercream gives it the light sweetness that is often craved with cake – delicious.
This cake serves 12!
– 250g Butter
– 250g Caster Sugar + 75g Extra
– 5 Eggs
– 250g Self-Raising Flour
– Grated Zest of 2 Lemons
– 75ml Lemon Juice (roughly 1 lemons – doesn’t have to be exact!)
– 2tbsp Lemon Curd
– 125g Unsalted Butter, at Room Temperature
– 400g Icing Sugar + Extra for Dusting
– 2Tbsp Lemon Juice
1) To Bake the Cakes – Grease & Line two 8″/20cm Deep Cake Tins and Preheat your oven to 180C/160C Fan!
2) With a Stand Mixer using the Paddle Attachment, beat together the Butter & 250g Caster Sugar until smooth – this will take a couples of minutes! Once combined add the Flour, Eggs, and Lemon Zest and beat until combined – try not to over beat however!
3) Pour the mixture evenly into the two tins and bake in the oven for 25 minutes or until a skewer comes out clean! Once baked through, leave IN the tins once removed from the oven!
4) Once the sponges are out of the oven, mix the 75g Caster Sugar with the 75ml Lemon Juice until smooth and drizzle over the tops of the cakes – its not too much, so try and distribute it evenly between both sponges!
5) Once drizzled on, leave the cakes to cool completely and then remove from the tin!
6) To Decorate the Cake – Beat the Butter for a couple of minutes using the whisk attachment in a stand mixer – doing this will make it nice and smooth to add the sugar! Once smooth, start gradually adding the icing sugar until its all in, and add the lemon juice – beat for about 5 minutes on a medium-high speed until super light and whipped!
7) Spread the 2 tablespoons of Lemon Curd onto one of the cakes, and then spread the Buttercream on top, and then place the other on top – sprinkle with Icing Sugar and serve! ENJOY!
Tips and Ideas
This cake will last in an airtight container for 3-4 days – probably longer as it has so much moisture! I keep mine at room temperature, but sometimes I will keep it in the fridge if I am making it ahead of a party for example!
The layers are thick so if you wanted a more raised cake simply slice the two sponges in to two and have a 4 layer cake! 🙂
You can find my other Cake & Lemony Recipes on my Recipes Page!