Recreate Bake Off's mystery box challenge with this three-tiered lemon drizzle loaf
What sets this recipe apart from a basic lemon drizzle loaf is its balance of textures and flavours. An airy sponge is complemented by a velvety smooth cream filling, which contrasts again with the tart flavour of lemon.
1. Add vanilla extract
Adding vanilla to the sponges and filling creates a floral note that complements the sharpness of the citrus.
2. Use the whole lemon
We’ve used up all the lemon zest and juice, which as well as amping up the flavour, means less waste.
3. Add shop-bought curd
Using lemon zest, juice plus shop-bought curd brings layers of citrus flavour, plus a balance of sweet and tart.
4. Sweetened whipped cream for the filling
We tried a variety of cream fillings, from soft cheese to buttercream, but sweetened whipped cream works best.
5. Make a crunchy drizzle
Most drizzle cakes require making a syrup, but we prefer the slight crunch you get from just mixing sugar and lemon juice.
How to make it
Serves 12 Prep 50 mins plus cooling Cook 35 mins More effort.
Ingredients
350g butter, softened
350g golden caster sugar
6 medium eggs
350g self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla bean paste or extract
3 unwaxed lemons, zested and juiced
150g granulated sugar, plus a little extra to serve
For the filling
300ml double cream
50g icing sugar, sifted
½ tsp vanilla extract
4 tbsp lemon curd
Method
1. Heat the oven to 180C/160C fan/ gas 4 and line the base of three 20cm tins with baking parchment – if you don’t have three, line as many as you have and bake in batches. Beat the butter and caster sugar together using an electric whisk for 3 mins until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well combined, then fold in the milk, vanilla and zest from 21 /2 lemons. Divide the batter between the tins, then bake for 30-35 mins, or until golden and a skewer inserted into the middle of the sponges comes out clean (or when a probe thermometer reads 90C).
2. Meanwhile, make the drizzle. Combine the lemon juice and granulated sugar in a bowl. Leave the sponges to cool in the tins for 10 mins, then invert two onto a wire rack set over a baking tray, flat-side up. Put the third on the rack domed-side up. Spoon the drizzle over the sponges, then leave to cool completely.
3. For the filling, beat the cream, icing sugar and vanilla together using an electric whisk until thick and spreadable. Put one cool sponge, flat-side up, on a serving plate or stand. Spread over half the filling, then drizzle over half the lemon curd. Top with a second sponge, flat-side up, and repeat with the remaining filling and curd. Top with the final sponge, domed-side up. Sprinkle over the remaining lemon zest and a little granulated sugar. Serve straightaway, or leave at room temperature for 1 hr. Will keep chilled for up to 24 hrs (remove from the fridge 30 mins before serving).
