Thursday, 15 September 2011

Recipe: Double Iced Lemon Cake

Double iced lemon cake, as made by EJ
Lemon drizzle is a classic we all love!...But I like icing, mostly because it's pretty and can make any cake look spectacular.  I also believe that birthday cakes are best when they look special, so when Owen asked for a lemon drizzle cake for his birthday the last thing I wanted to present him with was a plain looking (but delicious) sponge, so the double iced lemon cake was born! The cake is iced first with drizzle for a zingy moist sponge, and secondly with a lemony cream cheese piped icing and a few finishing touches for a more show stopping finish.

For the cake:
110g caster sugar
110g butter
2 eggs
grated zest ½  lemon
110g self raising flour
1tsp baking powder
1x 20cm loaf tin

For the drizzle:
Juice of one lemon
50g caster sugar

For the icing:
200g cream cheese
50g butter
1/2 tblsp lemon juice
250g icing sugar

To decorate:
orange and lemon jelly slices
posh pearls (or gold sugar balls)


To make the cake...
Pre-heat the oven to 160C

Cream the butter and caster sugar together until smooth.

Add the eggs one at a time and combine until the mixture is even, stir the lemon zest in.

Sift in the flour and baking powder and combine until the batter is an even consistency.

Line and grease the cake tin (you can use butter or a little olive oil) and pour the mixture in, tap the sides to remove air bubbles.

Bake on the centre shelf of the oven for 30 mins until golden. To test the cake, poke with a skewer or cocktail stick, if it comes out clean the cake is ready.

While the cake is in the oven (5 minutes before the cake is ready)…
Prepare the drizzle! Warm the lemon juice and 50g caster sugar gently over a low heat until the caster sugar has dissolved into the lemon juice to create a light syrup. Remove from the heat.

When the cake is ready (and has been tested with a skewer) take the cake out of the oven and leave for 2 minutes to cool slightly before carefully removing from the tin. Carefully pour the drizzle syrup over the top of the cake allowing it to absorb into the sponge.


To prepare the icing...
Mix the cream cheese and butter together until thick but smooth, gradually add the icing sugar and lemon juice, a little at a time until the consistency seems right for piping.

The icing needs to be soft but able to be structured when piped, if you aren't sure test piping a little before you start on the cake, it should retain it's shape and set a little when left. If the icing is too liquid add more icing sugar, if it is too thick add a little more lemon juice, one drop at a time (even a little too much and your icing will very quickly become too liquid to use).


I used a large Tala 6 point star icing nozzle (which is part of a Tala large nozzle icing tip set) and piping bag and piped 8 large swirls on the top of the cake, each swirl was then decorated with an orange or lemon jelly slice and some small gold posh pearls.

Baking is a science, but decorating is an art, so if you make this cake be sure to add some of your own creativity to the icing. There are so many delightful things you can do with a good set of icing nozzles and a few pretty little edible cake decorations, sweets, fruits or nuts.

This cake has the best of both worlds, the amazing moist zingy drizzle sponge is tempered with the smooth cool lemony icing.


Lemon drizzle cake is a bit afternoon tea, double iced lemon cake is birthday worthy.

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