ZESTY LEMON DRIZZLE CAKE WITH CREAMY GLAZE
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INGREDIENTS
For the Cake:
1 cup (226g) unsalted butter, room temperature
1¼ cups (250g) granulated sugar
4 large eggs
1 tbsp lemon zest (from 2 lemons)
2 tbsp fresh lemon juice
1 tsp vanilla extract
2 cups (250g) all-purpose flour
2 tsp baking powder
¼ tsp salt
½ cup (120ml) whole milk or buttermilk
For the Lemon Cream Filling:
¾ cup (180ml) heavy cream
½ cup (120g) lemon curd (store-bought or homemade)
½ cup (115g) mascarpone cheese or cream cheese (softened)
For the Creamy Lemon Glaze:
1 cup (120g) powdered sugar
2 tbsp lemon juice
1 tbsp heavy cream
Optional: a few drops of vanilla or lemon extract for depth
To Decorate:
Fresh strawberries
Lemon slices
Fresh mint leaves
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INSTRUCTIONS
1. Bake the Cake:
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a bowl, beat butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each.
4. Mix in lemon zest, lemon juice, and vanilla extract.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Add dry ingredients to the butter mixture in 3 parts, alternating with the milk.
7. Divide batter evenly between pans and smooth the tops.
8. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
9. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
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2. Make the Filling:
1. In a mixing bowl, whip the heavy cream until soft peaks form.
2. In another bowl, blend lemon curd with mascarpone cheese until smooth.
3. Gently fold the whipped cream into the lemon-curd mixture.
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3. Assemble the Cake:
1. Place one cake layer on a serving plate.
2. Spread a thick layer of lemon cream filling.
3. Top with the second cake layer.
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4. Prepare the Glaze:
1. Whisk all glaze ingredients together until smooth and pourable.
2. Pour over the top of the cake, letting it drip down the sides.
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5. Decorate:
Top with fresh strawberries, lemon slices, and mint leaves for a beautiful finish.
