LEMON DRIZZLE LAYER CAKE

SERVES:
Approx 15-20 slices

COOKING TIME:

Prep time: 2 hours (plus cooling)

Baking time: 40 minutes

For the lemon cake:
250g unsalted butter, plus extra for greasing
250g caster sugar
Finely grated zest 1 organic lemon
5 medium eggs
250g self-raising flour
50g ground almonds
1/4 tsp baking powder
Pinch salt
100g whole natural yoghurt

For the lemon syrup:
50g caster sugar
50ml of Lemon juice from the lemon zested into cake

Lemon Curd:

Your favourite variety. We like Waitrose no.1 range

Lemon buttercream icing:
600g icing sugar
350g unsalted butter, room temperature
Pinch salt

For the lemon cake:
250g unsalted butter, plus extra for greasing
250g caster sugar
Finely grated zest 1 organic lemon
5 medium eggs
250g self-raising flour
50g ground almonds
1/4 tsp baking powder
Pinch salt
100g whole natural yogurt

For the lemon syrup:
50g caster sugar
50ml of Lemon juice from the lemon zested into cake

Lemon Curd:

Your favourite variety. We like Waitrose no.1 range

Lemon buttercream icing:
600g icing sugar
350g unsalted butter, room temperature
Pinch salt

For the lemon cake:
250g unsalted butter, plus extra for greasing
250g caster sugar
Finely grated zest 1 organic lemon
5 medium eggs
250g self-raising flour
50g ground almonds
1/4 tsp baking powder
Pinch salt
100g whole natural yogurt

For the lemon syrup:
50g caster sugar
50ml of Lemon juice from the lemon zested into cake

Lemon Curd:

Your favourite variety. We like Waitrose no.1 range

Lemon buttercream icing:
600g icing sugar
350g unsalted butter, room temperature
Pinch salt

METHOD

1 - Preheat the oven to 150°C/300F. Grease and line the base and sides of two 15cm/6” cake tins.
2 - To make the lemon cake: sift together the flour, baking powder and salt into a bowl and set aside.
3 - Cream together the butter, sugar and lemon zest in the bowl of a stand mixer with the paddle attachment until pale and light. Scrape down the sides intermittently.
4 - Turn the mixer down and add one egg and a tablespoon of the flour mixture. Mix well on low. Repeat with the remaining eggs, adding one tablespoon of flour with each addition.
5 - Add the rest of the flour mixture with the ground almonds and mix on low
until just combined.
6 - Add the natural yoghurt and mix until combined.

1 - Preheat the oven to 150°C/300F. Grease and line the base and sides of two 15cm/6” cake tins.
2 - To make the lemon cake: sift together the flour, baking powder and salt into a bowl and set aside.
3 - Cream together the butter, sugar and lemon zest in the bowl of a stand mixer with the paddle attachment until pale and light. Scrape down the sides intermittently.
4 - Turn the mixer down and add one egg and a tablespoon of the flour mixture. Mix well on low. Repeat with the remaining eggs, adding one tablespoon of flour with each addition.
5 - Add the rest of the flour mixture with the ground almonds and mix on low
until just combined.
6 - Add the natural yogurt and mix until combined.

1 - Preheat the oven to 150°C/300F. Grease and line the base and sides of two 15cm/6” cake tins.
2 - To make the lemon cake: sift together the flour, baking powder and salt into a bowl and set aside.
3 - Cream together the butter, sugar and lemon zest in the bowl of a stand mixer with the paddle attachment until pale and light. Scrape down the sides intermittently.
4 - Turn the mixer down and add one egg and a tablespoon of the flour mixture. Mix well on low. Repeat with the remaining eggs, adding one tablespoon of flour with each addition.
5 - Add the rest of the flour mixture with the ground almonds and mix on low
until just combined.
6 - Add the natural yogurt and mix until combined.

7 - Divide the batter evenly between the two tins.
8 - Bake for approximately 40–45 minutes until springy to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Wrap in cling film and leave for at least a few hours or overnight before filling.
9 - To make the lemon syrup: place the caster sugar and lemon juice in a small saucepan over a medium heat. Stirring occasionally, until the sugar is dissolved. Remove from the heat and pour into a small cup or jug and cover until needed.
10 - To make the lemon buttercream: Place all ingredients in the bowl of an electric mixer and beat with the paddle attachment for 8–10 minutes, scraping down intermittently, until light and fluffy.
11 - To assemble the cake: cut each cake sponge in half in the middle lengthways to give you 4 round layers. For each cake layer, brush with lemon syrup and fill with lemon buttercream and 2–3 tablespoons of lemon curd. Chill cake for 15-20 mins in the fridge, then ice the outside of the cake with the remaining lemon buttercream.

7 - Divide the batter evenly between the two tins.
8 - Bake for approximately 40–45 minutes until springy to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Wrap in cling film and leave for at least a few hours or overnight before filling.
9 - To make the lemon syrup: place the caster sugar and lemon juice in a small saucepan over a medium heat. Stirring occasionally, until the sugar is dissolved. Remove from the heat and pour into a small cup or jug and cover until needed.
10 - To make the lemon buttercream: Place all ingredients in the bowl of an electric mixer and beat with the paddle attachment for 8–10 minutes, scraping down intermittently, until light and fluffy.
11 - To assemble the cake: cut each cake sponge in half in the middle lengthways to give you 4 round layers. For each cake layer, brush with lemon syrup and fill with lemon buttercream and 2–3 tablespoons of lemon curd. Chill cake for 15-20 mins in the fridge, then ice the outside of the cake with the remaining Lemon buttercream.

7 - Divide the batter evenly between the two tins.
8 - Bake for approximately 40–45 minutes until springy to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Wrap in cling film and leave for at least a few hours or overnight before filling.
9 - To make the lemon syrup: place the caster sugar and lemon juice in a small saucepan over a medium heat. Stirring occasionally, until the sugar is dissolved. Remove from the heat and pour into a small cup or jug and cover until needed.
10 - To make the lemon buttercream: Place all ingredients in the bowl of an electric mixer and beat with the paddle attachment for 8–10 minutes, scraping down intermittently, until light and fluffy.
11 - To assemble the cake: cut each cake sponge in half in the middle lengthways to give you 4 round layers. For each cake layer, brush with lemon syrup and fill with lemon buttercream and 2–3 tablespoons of lemon curd. Chill cake for 15-20 mins in the fridge, then ice the outside of the cake with the remaining Lemon buttercream.