Lemon Drizzle Layer Cake

5 from 7 votes

Lemon Drizzle Layer Cake

A beautiful lemon drizzle layer cake perfect for a special occasion, with lemon chantilly cream and white chocolate ganache

Course Baking

Cuisine British

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 584kcal

Author Lucy Allen | BakingQueen74

Ingredients

For the cake:

300 g butter/spread I used Stork with butter
300 g caster sugar (superfine sugar)
5 medium free-range eggs
300 g self-raising flour
Zest of 2 lemons

For the drizzle:

Juice of 2 lemons
30 g caster sugar (superfine sugar)

For the ganache:

200 g white chocolate
70 ml single cream

For the Chantilly cream:

250 ml double cream
1.5 tbsp icing sugar
Zest of half a lemon

To decorate:

Lemon and lime zest

UK Measurements - US Measurements

Instructions

Cream the sugar into the butter or spread until it is light and fluffy.
300 g caster sugar (superfine sugar), 300 g butter/spread
Add the eggs one by one, mixing well after each.
5 medium free-range eggs
Sift in the flour and fold in.
300 g self-raising flour
Zest the lemons and fold in.
Zest of 2 lemons
If you have three 20 cm tins, prepare them and put one third of the mixture into each. I only have two so I made two layers first, then the third one afterwards.
Bake at 180℃ / 350℉ for approx 20 minutes, or until the cake is golden brown and cooked through.
Leave the cakes to cool for a few minutes, remove from the tins and then leave the, to cool completely.
Make the lemon drizzle by mixing together the lemon juice and caster sugar. Make holes in the cakes using a skewer or cake tester, and spoon the drizzle over each layer. I did this when my cakes were almost cool, as I didn't want them to go to soft when warm in case they broke.
Juice of 2 lemons, 30 g caster sugar (superfine sugar)
Make the ganache: break the chocolate up and place the chocolate and cream in a large microwaveable bowl. Microwave on high for 30 seconds, stir well, then heat for ten seconds at a time, stirring afterwards, until smooth. Place the ganache in the fridge to cool. After about thirty minutes, whip using a handheld mixer for a few minutes, until thick.
200 g white chocolate, 70 ml single cream
Make your Chantilly cream: put the double cream, icing sugar and lemon zest in a large bowl. Whip using a handheld mixer until it has firm peaks.
250 ml double cream, 1.5 tbsp icing sugar, Zest of half a lemon
To assemble, level the bottom layer, spoon on some white chocolate ganache. Pipe the cream around the edges. Add the next levelled layer and repeat. Add the final layer, pipe cream in the centre, spoon the ganache on, and decorate with lime zest curls and lemon zest.
Lemon and lime zest

Nutrition