Prep
30 minsBake
20-25 minsServes
5 to 10Difficulty
Medium
About
This fuss-free layer cake is made with a soft and fragrant lemon sponge soaked in lemon drizzle and topped with luscious lemon cream cheese buttercream. An ideal bake for special occasions and celebrations, but equally great to enjoy as an everyday teatime treat.
Instructions
Preheat the oven to 160°C. Lightly grease two 20cm sandwich tins and line the bottom of each with baking paper. Set aside.
Using an electric mixer, cream the butter and sugar until pale and fluffy, about 2 minutes. Add Lyle’s Golden Syrup and eggs and beat well (don’t worry if the mixture curdles a bit at this stage).
Sift in the flour and baking powder and stir to combine. Add the lemon zest, buttermilk, and vanilla and mix again. Divide the batter between the baking tins and smooth the tops with the back of the spoon or spatula. Bake for 20-25 minutes, until golden brown and a toothpick inserted in the middle, comes out clean. Remove from the oven.
Make the lemon drizzle by placing all the ingredients in a small saucepan. Stir to combine and allow to simmer for 5-8 minutes, until all the sugar has melted and the mixture is syrupy. Remove from the heat and allow it to cool for 5 minutes.
Pour the lemon drizzle over baked sponges and allow them to cool completely.
Prepare the buttercream. Place the butter and soft cheese in a mixing bowl and beat for 2-3 minutes until well combined. Add the icing sugar, lemon juice, vanilla, and salt and mix until you have a smooth buttercream. If the mixture feels too runny, add more icing sugar, if it is too stiff, add a little bit more lemon juice.
Transfer one of the cooled sponges to a cake stand or a serving plate. Spread half of the buttercream over the top of it and place the second sponge on top. Spread the remaining buttercream over the top of the cake.
Optionally, top the cake with some more lemon zest and some whipped cream and lemon slices.
Ingredients – 9 items
1
For the sponge:
Butter
softened
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Lyle’s Golden Syrup
Egg
large
Self raising flour
Baking powder
Buttermilk
Vanilla
Lemons, zested
For the lemon drizzle:
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Lemon
juice
Water
For the buttercream
Butter
softened
Full-fat soft cheese
Fairtrade Tate & Lyle Icing Sugar
Fresh lemon juice
Vanilla
Pinch fine table salt
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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