Exam stress getting you down? Why not take a study break and bake a Lemon Drizzle cake? It will relieve some stress and is the perfect tasty treat inbetween topics! This cake is moist, light and fresh – which will definetly give you a boost when you need it most!
Ingredients
For the sponge:
- 225g butter, softened, plus extra for greasing
- Zest of 1 lemon
- 1 tsp vanilla extract
- 225g golden caster sugar
- 4 eggs, beaten
- 225g self-raising flour
- 1 tsp baking powder
- 1 tbsp semi-skimmed milk
For the filling:
- 75g unsalted butter
- 125g icing sugar
- 1 tsp lemon juice
- 3 tbsp lemon curd
For the topping:
- 250g icing sugar
- 1 tbsp lemon curd
- 1 lemon, zested into strips
Method
For the sponge:
1. Preheat the oven to 180°C/fan 160°C
2, Lightly grease 220cm sandwich cake tins and line the bases with greaseproof paper
3. Put the lemon zest, vanilla extract, butter and caster sugar into a large bowl, beat until pale and fluffy
4. Add the beaten eggs and a little of the flour
5. Stir then fold in the rest of the flour and the baking powder
6. Add the milk and stir again
7. Divide the mixture equally between the tins
8. Bake for 20 mins or until risen and light golden in colour
9. Leave to cool slightly, then remove from the tins, peel away the greaseproof paper and place on a wire rack to cool
For the filling:
1. Beat together the butter, icing sugar and lemon juice
2. When the cakes are cool, spread the lemon curd onto one and the buttercream onto the other, then sandwich them together
For the topping:
1. Beat the icing sugar with 40ml cold water until smooth, then stir in the lemon curd
2. Spoon over the cake, allowing it to trickle down the sides
3. Decorate with the strips of lemon zest
Enjoy!
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