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Lemon Drizzle Birthday Cake

A special lemon drizzle birthday cake
Course Cake
Cuisine Baking
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8 - 10
Calories 494kcal
Author Michelle Alston

Ingredients

FOR THE CAKE

  • 250 g self raising flour
  • 225 g castor sugar
  • 250 g butter , softened, plus extra for greasing
  • 4 free range eggs , at room temperature
  • the zest of one lemon
  • 4 tablespoon milk

For Assembling The Cake

  • 4 heaped tbsp lemon curd divided

FOR THE LEMON BUTTERCREAM FILLING

  • 60 g butter softened
  • 1 tablespoon lemon juice
  • 2 tablespoon grated lemon rind
  • 250 g icing sugar

FOR THE DRIZZLE TOPPING

  • 1+½ lemons, the juice of
  • 85 g caster sugar

DECORATIONS

  • Rice Daisies (optional)

Instructions

For The Cake

  • Preheat the oven to 180 degrees C
  • Grease two 20cm sandwich tins and line the bottom of each tin with baking paper.
  • Using an electric whisk cream the butter and sugar until it is a pale yellow colour, the lighter you can get it the better, this means there is more air in the mixture and will result in a lighter cake.
  • In a small bowl, beat the eggs using a fork, then fold in the eggs a little at a time to the creamed mixture using a metal spoon. Making sure the eggs are fully incorporated each time.
  • When all the eggs have been added sift in the flour then fold it in. Fold in the lemon zest. Then fold in the milk, until you have a thick dropping consistency.
  • Divide the mixture between the two tins and place in the middle of the oven, switching the two tins halfway through baking so they are both evenly browned.
  • After 20 mins use a metal skewer to check the cakes are cooked through, the skewer should come out clean.
  • Remove from the oven and leave to cool in the tins for about 10 minutes, remove the cakes from the tins and leave to cool completely on a rack. When the cakes are cooled remove the paper from the bottom.

To Make The Buttercream Filling

  • While the cakes are cooling make the lemon buttercream filling.
    Add the butter to a large bowl, using an electric whisk beat the butter until it is smooth and a lighter colour, about 5 minutes.
    Then sift in a heaped tablespoon of icing sugar, whisk in the icing sugar with a handheld whisk. Repeat one tablespoon of icing sugar at a time.
    Once all the sugar has been added then whisk in the lemon juice and rind.

Assemble The Cake

  • When the cakes have cooled, turn them upside down and spread the lemon curd on the flat side of both cakes.
  • Using a pallet knife or a flat knife, spread the buttercream all over the flat side of both cakes, then sandwich the cakes together.

Make The Drizzle Syrup.

  • Add the juice of 1 + ½ lemons to 85g of castor sugar and stir until the sugar has dissolved and you have a slightly thick syrup.
  • Place the cake on a cooling rack over a baking tray to catch any stray syrup.
    Using a metal skewer make some small holes in the top of the cake then pour the syrup over the top of the cake, do this a little at a time giving letting the sponge absorb the syrup each time.
    Once all the syrup has been absorbed into the cake place the daisy decorations on the top.
    Leave the cake to settle for about 20 minutes before serving.

Nutrition

Calories: 494kcal | Carbohydrates: 65g | Protein: 5g | Fat: 25.5g | Saturated Fat: 15g | Cholesterol: 129mg | Sodium: 198mg | Potassium: 69mg | Fiber: 0.6g | Sugar: 48.7g | Calcium: 18mg | Iron: 1mg