Lemon Drizzle Layer Cake
Bryony's Kitchen
Bryony's Kitchen
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  • 200 g butter
  • 250 g granulated sugar
  • 3 eggs – zest of 2 lemons – 125g self-raising flour
  • 125 g spelt flour
  • ½ tsp baking powder
  • 1 lemon, made up to 100ml with milk
  • ½ lemon
  • 25 g caster sugar
  • 75 g butter
  • 225 g icing sugar
  • lemon
  • 2-3 tbsp lemon curd
  • 100 g icing sugar
  • 2 tbsp lemon juice
  • 50 g dark chocolate
  • 45 g box mini eggs
  • 2. Add 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.
  • 4. To 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.
  • 5. To 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



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