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LEMON DRIZZLE CREAM CAKE: A Refreshing Delight Awaits!

LEMON DRIZZLE CREAM CAKE
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A soft, citrus-kissed sponge layered with luscious whipped cream and tangy lemon curd, perfect for a refreshing dessert.

Ingredients

Scale
  • 3 large eggs
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • ½ cup plain yogurt
  • ¼ cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup lemon juice (for curd)
  • 2 tsp lemon zest (for curd)
  • ½ cup sugar (for curd)
  • 2 eggs (for curd)
  • ¼ cup coconut cream (or dairy cream, for curd)
  • 2 tbsp cornstarch (optional, for curd)
  • 2 cups heavy cream (for frosting)
  • ⅓ cup powdered sugar (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • Extra lemon curd (for topping)
  • Whipped cream swirls (for topping)
  • Lemon zest + thin slices (for topping)
  • Crushed biscuits or cookies (for topping)

Instructions

  1. Make the Sponge: Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans. Whisk eggs and sugar until pale. Stir in oil, yogurt, lemon juice, and zest. In another bowl, sift together flour, baking powder, baking soda, and salt. Fold into wet mix. Divide between pans and bake 22–25 minutes. Cool completely.
  2. Cook the Lemon Curd: In a saucepan, combine lemon juice, zest, sugar, eggs, and cream. Stir over medium heat until thickened (6–8 mins). Add cornstarch if needed. Cool to room temp, then refrigerate.
  3. Whip the Cream: Beat cold cream, powdered sugar, and vanilla to stiff peaks. Chill until needed.
  4. Assemble the Cake: Layer sponge with whipped cream and lemon curd. Frost all over with cream. Drizzle lemon curd down the sides and decorate with zest, swirls, and crushed cookies.

Notes

  • For gluten-free, swap with 1:1 GF flour.
  • Cut sugar by using natural sweeteners like coconut sugar or monk fruit.

Nutrition

Find it online: https://www.homeydishes.com/lemon-drizzle-cream-cake-recipe/