I decided to make a “3 tiered” Lemon Drizzle Cake for The Englishman’s and the Father in Law’s Birthday. The recipe below is enough to make three “low” lemon drizzle cake, which stack nicely to make ONE cake. You may choose to half the recipe if you only want to make one simple cake (just use 1 lemon instead of 1.5 lemons). Also, we had some left over butter, cream cheese and icing sugar frosting from another cake we made and we used THAT to stick the cake together, then topped it with some Lemon & Orange jellies.
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This Lemon Drizzle cake looks “normal” and not the “most exciting”, but it was DELICIOUS!
I used 3 x 20cm baking tins – buttered and floured, to avoid sticking.
Preheat the oven to 180C
Lemon Drizzle Cake Ingredients
280g Self Rasing Flour
250g caster sugar
Teaspoon of baking powder
1.5 grated lemon zests
table spoon of sugar
1.5 juice of lemons
Cream Cheese Frosting (half these quantities)*
*as mentioned used LEFT OVER frosting, so half the below should be enough
200g Cream Cheese
400g icing sugar
1tsp of lemon juice
Lemon Drizzle Cake Method
Mix all your cake ingredients with a blender – self raising flour, butter, sugar, baking powder and 4 eggs.
Grate in your lemon. If it is too stiff you can add a splash of milk.
Divide into 3 equal baking dishes.
Place in oven and bake until golden (10-15min). Remove when a knife inserted comes out clean.
LEAVE IN BAKING DISH
Make some holes with a knife and pour over your lemon/ sugar mixtured.
LET COOL. Once cool, put on a rack until you are ready to assemble the cake.
Mix your soft butter, cream cheese and icing sugar + lemon. Then assemble cake. Make sure you leave enough for the top piece.