I originally saw this recipe on the Waitrose website and gave it a little twist of my own. It’s the most lemony, luxurious drizzle cake ever!
2 large egg yolks
2 lemons, juice (50ml) and finely grated zest
30g unsalted butter
75g caster sugar
2 lemons, finely grated zest
200g unsalted butter, cubed and softened
200g caster sugar
3 medium eggs, beaten
200g self-raising flour, sifted
3 medium sized lemons. juiced
75g granulated sugar
1. Preheat the oven to gas mark 4
2. Making lemon curd for the filling (and it’s also great on toast if you have any left over!) Beat the egg yolks with the sugar using a wooden spoon in a small, heavy-based saucepan until smooth. Beat in the lemon juice, grated zest and butter, and heat for 3–4 minutes on a medium heat. Don’t let it boil otherwise the butter will split, stirring all the time until it thickens. Once it’s thickened up, allow to cool; cover and chill until needed.
3. Grease a 20cm, round cake tin and base-line it with a disc of baking parchment. Place the sugar, softened butter and lemon zest in a mixing bowl and beat with a wooden spoon until it’s pale in colour, with a fluffy texture.
4. Add the beaten egg a little at a time until it’s all added and well mixed in. Finally, add the flour and beat well until it’s all mixed in. Spoon the mixture into your cake tin and bake in the oven for 45-55 minutes until it is shrinking away from the side. Test it with a knife to see if the mixture is cooked in the centre; it should come out clean or with crumbs, not with any gooey mixture. Remove from the oven once it’s cooked and prick all over with a cocktail stick about 20 times.
5. Make the syrup – Stir the strained lemon juice into the sugar so it dissolves a bit, but not fully. Drizzle over the cake, slowly, waiting a few moments before adding more, so that it all sinks in. It should leave a crust on the cake as the juices sink in. Remove from the tin carefully and place on a wire rack to cool.
6. Using a bread knife, slice in half horizontally, turning the cake not the knife to help you slice it straight. Set aside, and finish off the filling by placing the Mascarpone in a small bowl and swirling in the lemon curd. Lift off the top half of the cake and spread the base with the lemon curd and Mascarpone mixture. Replace the top half. Cover and leave at room temperature. If you want to keep it for longer than a few hours, wrap well and don’t add the Mascarpone until you’re ready to serve.