Next level lemon drizzle
Take the humble lemon drizzle to new heights with this next level recipe. Whether it’s for a bake sale or celebration, it’s sure to be a crowd-pleaser
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Prep:50 mins
Cook:35 mins
plus cooling - Serves 12
- More effort
Nutrition per serving
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kcal 618
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fat 37g
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saturates 22g
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carbs 64g
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sugars 0g
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fibre 1g
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protein 6g
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salt 0.9g
Ingredients
- 350g butter , softened
- 350g golden caster sugar
- 6 medium eggs
- 350g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla bean paste or extract
- 3 unwaxed lemons , zested and juiced
- 150g granulated sugar , plus a little extra to serve
- 300ml double cream
- 50g icing sugar , sifted
- ½ tsp vanilla extract
- 4 tbsp lemon curd
Method
Heat the oven to 180C/160C fan/gas 4 and line the base of three 20cm tins with baking parchment – if you don’t have three, line as many as you have and bake in batches. Beat the butter and caster sugar together using an electric whisk for 3 mins until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well combined, then fold in the milk, vanilla and zest from 2½ lemons. Divide the batter between the tins, then bake for 30-35 mins, or until golden and a skewer inserted into the middle of the sponges comes out clean (or when a probe thermometer reads 90C).
Meanwhile, make the drizzle. Combine the lemon juice and granulated sugar in a bowl. Leave the sponges to cool in the tins for 10 mins, then invert two onto a wire rack set over a baking tray, flat-side up. Put the third on the rack domed-side up. Spoon the drizzle over the sponges, then leave to cool completely.
For the filling, beat the cream, icing sugar and vanilla together using an electric whisk until thick and spreadable. Put one cool sponge, flat-side up, on a serving plate or stand. Spread over half the filling, then drizzle over half the lemon curd. Top with a second sponge, flat-side up, and repeat with the remaining filling and curd. Top with the final sponge, domed-side up. Sprinkle over the remaining lemon zest and a little granulated sugar. Serve straightaway, or leave at room temperature for 1 hr. Will keep chilled for up to 24 hrs (remove from the fridge 30 mins before serving).