the eggs, one at a time, then stir in the lemon zest. Sift in the flours and baking powder and gently fold in until no white streaks remain, then stir in the lemon juice and milk mixture.
make the buttercream, use a handmixer to whisk together the butter and icing sugar (add the icing sugar a little at a time), then finally stir through the lemon zest. Smooth the buttercream over the top of one of the sponges, then spread on the lemon curd before placing the second sponge on top.
decorate the cake, mix the icing sugar with the food colouring (if using) and just enough lemon juice to make a smooth icing. You want it to be runny enough to cover the cake, but thick enough that it won
I love the classic lemondrizzlecake, you can also check out some other drizzlecakes below. To make the drizzle warm the lemon juice, water and add the sugar, wait for it to dissolve and then remove from the heat
On this week’s menu was the Hummingbird Bakery’s amazing Lemon and Thyme Drizzle (or Loaf) cake. Elldrew’s handy hint is to pour the syrup through a sieve onto the cake – we found that this stops any big lumps of thyme or lemon clumping on the cake
This Classic LemonDrizzlecake is an absolute must make. For the lemondrizzle. The softest, most tender lemon zest packed cake is then covered in a mixture of lemon juice and sugar to create the most amazing lemon lover’s loaf cake
This mini layercake that I’ve got for you today is perfect for any occasion but what with Mothers Day coming up why not bake your mum a lovely light refreshing cake bursting with luscious lemon flavour