Layered Lemon Drizzle Cake Recipe

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.

Easy Layered Lemon Drizzle Cake recipe

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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

delicious Lemon Drizzle Cake (layered)

Lemon Drizzle Cake Ingredients

  • 4 eggs
  • 280g Self Rasing Flour
  • 250g caster sugar
  • 250g butter
  • Teaspoon of baking powder
  • 1.5 grated lemon zests

Drizzle

  • 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

  • 100g Butter
  • 200g Cream Cheese
  • 400g icing sugar
  • 1tsp of lemon juice

Lemon Drizzle Cake Method

  1. Mix all your cake ingredients with a blender – self raising flour, butter, sugar, baking powder and 4 eggs.
  2. Grate in your lemon. If it is too stiff you can add a splash of milk.
  3. Divide into 3 equal baking dishes.
  4. Place in oven and bake until golden (10-15min). Remove when a knife inserted comes out clean.
  5. LEAVE IN BAKING DISH
  6. Make some holes with a knife and pour over your lemon/ sugar mixtured.
  7. LET COOL. Once cool, put on a rack until you are ready to assemble the cake.
  8. Mix your soft butter, cream cheese and icing sugar + lemon. Then assemble cake. Make sure you leave enough for the top piece.
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