Next-Gen Lemon Drizzle

Step 1: Prepare and Bake the Cakes

Kick off your baking journey by preheating your oven to 180°C (or 160°C for fan-assisted ovens) or gas mark 4. While your oven warms up, grab three 20cm round cake tins and line the bottoms with baking parchment—this will make for easy removal later and ensure your cakes don’t stick. If you’re short on tins, that’s no problem; just use as many as you have and plan to bake the remaining batter in batches.

In a large mixing bowl, use an electric whisk to beat together 350g of softened butter and 350g of golden caster sugar. Aim for a light, fluffy texture, which should take about 3 minutes. This step is crucial as it creates air pockets that will give your cake its delightful rise. Once that’s achieved, it’s time to add the eggs—do this one at a time. After each addition, mix thoroughly and don’t forget to scrape down the sides of the bowl to ensure all ingredients are incorporated.

Next, gently fold in 350g of self-raising flour and 1 teaspoon of baking powder until the mixture is smooth and well blended. Then, introduce 2 tablespoons of milk, 1 teaspoon of vanilla extract, and the zest from 2½ lemons into the batter, folding them in carefully to maintain the lightness. Once everything is well mixed, divide the batter equally among the prepared tins. Place them in your preheated oven and bake for 30-35 minutes. You’ll know they’re ready when they’re beautifully golden and a skewer inserted into the center comes out clean (or when a probe thermometer reads 90°C).

Step 2: Create the Lemon Drizzle

While the cakes are baking, it’s the perfect time to whip up the luscious lemon drizzle. In a medium bowl, combine the freshly squeezed juice of the lemons with 150g of granulated sugar, stirring until the sugar is fully dissolved. This syrup will add a bright, zesty finish to your cakes.

Once the baking time is up, allow the cakes to cool in their tins for about 10 minutes. This resting period helps them set. After that, carefully invert two of the cakes onto a wire rack set over a baking tray, placing them flat-side up. Leave the third cake on the rack with its domed side facing up. Generously spoon the lemon drizzle over the warm sponges, allowing it to soak in for maximum flavor absorption. Let the cakes cool completely on the rack; this will ensure they are moist and bursting with lemon goodness.

Step 3: Prepare the Cream Filling

Now for the pièce de resistance: the creamy filling. In a mixing bowl, whip together 300ml of double cream, 50g of sifted icing sugar, and ½ teaspoon of vanilla extract using an electric whisk. Beat until the mixture is thick and spreadable—this will create a deliciously rich layer between your cakes.

Select one of your cooled sponges, making sure it’s flat-side up, and place it on a serving plate or cake stand. Spread half of the creamy filling generously over the top, letting it reach the edges. Then, drizzle half of the lemon curd over the filling, allowing it to flow down and blend beautifully with the cream. Place the second sponge, also flat-side up, on top of the first, and repeat the process with the remaining filling and lemon curd. Finally, top with the last sponge, ensuring it’s domed-side up for a lovely finish.

To add the finishing touches, sprinkle the top with the remaining lemon zest and a light dusting of granulated sugar for a bit of sparkle. You can serve this stunning cake right away or let it sit at room temperature for about an hour to deepen the flavors. If you need to store it, keep it in the fridge for up to 24 hours, but make sure to bring it back to room temperature for 30 minutes before serving. Each slice will be a burst of sunshine and flavor—enjoy every moment of this delightful treat!