It’s been a while since I shared any cake recipes, so as summer is here I thought I would share my favourite lemon drizzle sponge cake recipe which has a zesty flavour, perfect for summer. In this tutorial I add a lemon drizzle / sugar syrup to the cake which is completely optional, but adds a little more of that lemon flavour into the sponge and I finish the cake off with a white chocolate ganache which is also flavoured with lemons.
Here are the ingredients you will need:
The ingredients you will need to make this 6 inch cake are:
13oz / 368g – Self Raising Flour
12oz/ 340g – Butter
12oz/ 340g – Caster Sugar
4 eggs
2 lemons – Zest and Juice
I then bake my cake in 2x 6 inch round cake tins for around 55 minutes on the middle shelf of a normal oven at 180 degrees Celsius (which is 356 degrees Fahrenheit or gas mark 4). I tend to use my normal oven setting for cakes as I find if I use a fan oven it tends to bake the cakes quicker on the outside so you get this hard crusty shell and the mixture is not baked all the way through. So if you are using a fan oven you might want to reduce the temperature and cook for a little longer.
For the lemon drizzle / sugar syrup (optional):
1.76oz / 50g – Caster Sugar
Juice of 1/2 lemon
2tbsp – Water
For the ganache:
600g – White Chocolate
200ml – Double Cream
Juice of 1/2 lemon
Zest of 1 lemon
Once baked this is a really moist fluffy sponge cake which is full of flavour, and one of my favourites!! If you don’t want to add more sugar to the recipe you can definitely make this without the lemon drizzle. For this cake I teamed it with a delicious white chocolate ganache which is also flavoured with lemons. By adding lemon juice to the ganache it does mean it sets a tiny bit softer than regular white chocolate ganache, but to combat this I added a little more white chocolate than I normally do.
I really hope you like this recipe and will enjoy making it yourselves. Below is a full video tutorial showing how I prepare the ingredients and bake the cake:
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Tools I used
I have also put a link below to some of the tools I used throughout this video:
AEG Food Mixer: https://amzn.to/2BcDYXC
6 Inch Cake tins (similar): https://amzn.to/2Zzkkym
Turn Table: http://amzn.to/2CfVJUl
Glass Cutting Board: https://amzn.to/2BLqcaE
Metal Scrapper Tool (small): http://amzn.to/2BNjf7v
Offset spatula (small): https://amzn.to/2yD7btn
~ Please note that some of links above may be affiliate links. If you click the link and purchase any item through that link, I will receive a small commission from the website but this does NOT add any additional costs to you. Thank you so much for supporting this blog x ~
Plus why not save this tutorial for later and pin it to Pinterest
Joann
July 18, 2020This cake looks delicious!! I’d love to try the recipe. Are your pans 2″ deep or 3″?
Lynsey
August 11, 2020Hi Joann, I love this recipe, I am so glad you want to give it a try. My tins are 2.5 inches in height and split into the 2 tins each cake is 2 inches in height.
Deolette
July 25, 2020Hi! Can this recipe be used for cupcakes?
Lynsey
August 7, 2020Hi Deolette, Yes definitely. I usually half the recipe for 12 cupcakes.
Elaine
February 23, 2021Hi I’m new to your page. I tried the lemon ganache with a 3:1 ratio and it was fab, however seemed a little hard. I did it as a trial run however this weekend I will be using it under fondant and supporting a 6” dummie cake with teddy on top. I was expecting it to be slightly softer like peanut butter. Where did I go wrong? If you could respond I’d really appreciate it. Thanks
Lynsey
February 26, 2021Hi Elaine, It sounds like the ganache was left a little too long so firmed up a little too much. The longer ganache is left to set the firmer it will get due to the chocolate. With white chocolate because it is slightly different to milk and dark chocolate depending on the brand of white chocolate I have found some firm up a little more quickly than others. What you could do is reduce the chocolate a little, so try 2.5:1 ratio. I really hope this helps.