Lemon Drizzle Drip Cake

by - March 13, 2020

This past Saturday, we celebrated Alex's 35th birthday! It was a great day spent with friends. 

Alex's favourite cake will always be a lemon drizzle cake. I try my best to make him one as often as I can. But I wanted to make him an extra special one for his birthday.  I've wanted an excuse to create a drip celebration cake for a while now, so it just made sense to do a mash up and create a lemon drizzle drip cake!


250g Unsalted Butter - Softened
250g Caster Sugar
5 Large Eggs
250g Self-Raising Flour
1 Tsp Baking Powder
1 Tsp Lemon Extract

For the Frosting:

250g Unsalted Butter - Softened
600g Icing Sugar
1 Tsp Lemon Extract
2 Tbsp Milk

For the Drizzle:

5 Tbsp Lemon Juice
85g Caster Sugar


Lemon Curd
Lemon Macaroons


Heat your oven to 180◦C/gas mark 4. Grease and line two 20cm cake tins with parchment paper and put to one side for later. 

Crack your eggs into a large mixing bowl, add the sugar and whisk using an electric hand whisk or stand mixer, on high for around 5 minutes. You want to get a lot of air into your sugar and egg mix to get it lovely, pale and fluffy. Keep whisking the mixture as you add the butter a little at a time. followed by the lemon extract.

In a separate bowl, mix your flour and baking powder thoroughly and slow the speed on your mixer. Add your flour mix a spoonful at a time and wait until each spoon had been fully incorporated before adding the next. If the mix starts to build up on the side of your bowl, take a silicone spatula and scrape down the sides in between adding your flour. 

Divide your mixture equally between your cake tins and bake for around 35 minutes or until the cake is golden, bouncy and a skewer poked into the middle of the cake comes out completely clean. Leave on a wire rack to cool before turning out your cakes.


Whilst your cakes are in the oven, use your time to crate both your frosting and your drizzle.
To crate the frosting, tip the butter into a big bowl and whisk with an electric hand whisk. I like to add the lemon extract to the milk and alternate adding your liquid and sugar a few spoonfuls at a time, waiting until each spoonful is fully incorporated before adding the next.

For the drizzle, mix together your lemon juice and sugar until the sugar dissolves and you have a syrup.


Once your cakes are completely cool, it's time for a little surgery. Start by cutting any dome off the top of each cake with a bread knife before slicing them in half. This way you have 4 layers total. Then lay each cake out flat and use a spoon to soak each layer in a little of the drizzle.

Now it's time to assemble! Once the drizzle has soaked into the sponge, thinly spread a little lemon curd on each slice, then take a quarter of the frosting and start to coat each layer. Smoothing it out as you go to help keep it uniform means you wont end up with a lop sided cake. Place a little dollop of frosting in the centre of your cake board/plate and stack each layer on top of one another until you have your cake! Then take another quarter of the frosting and crate a thin crumb coat. The purpose of a crumb coat is in the name. It's a thin layer of frosting that helps trap the crumbs and stops them from ruining your final layer of frosting. Once you're happy with the crumb coat, pop the whole thing in the fridge to set for 20 minutes. After the frosting has set firm, remove from the fridge and use the remaining frosting and a pallet knife to cover your cake. I also found using a cake scraper helped to get the frosting as smooth as possible.

To Decorate:

Once I managed to get the frosting semi-smooth I popped it into the fridge to set for at least 20 minutes. Now it's time to have fun with the decorations! 

Decorating cakes will always be my favourite part of baking and I was so excited to get stuck in on this one! I started by warming some lemon curd in the microwave. The only reason I warmed it was to make it more viscus and easier to drizzle over the top and drip down over the edges. Be aware of making the curd too warm. You really don't want to melt your buttercream and ruin all the hard work you put into getting it smooth! If it's a little too hot when you get it out of the microwave, give it a mix to cool it down before drizzling it over the top of your cooled cake and use a palate knife to smooth the top. Once your happy with your lemon drip,  pop it back into the fridge to set a little.

I placed a few lemon macaroons across the top of the cake. I love macaroons and think they're beautiful in their own right! I wanted my cake to look a little chucked together but also organised chaos. I put one on the bottom edge of the cake, and one on its side with another laying flat on top. The trick is to not over think it or try to make it look perfect, but also think about how you'll use your other decorations to fill gaps. I made my own meringue peaks in  a mix of styles, sizes and added a little yellow food colouring to a few, just to add a lemony touch!  I placed the larger ones on the cake before again filling the gaps with some smaller ones. I find it easier to work with larger decorations don to smaller. It means you're not left trying to cram something in a space and ruining all your hard work.

Lastly? Sprinkles! I adore Sprinkly's collection of sprinkles for something extra fun! I used their 'Midas Touch' sprinkle blend since it was a perfect blend of sprinkle sizes and the colours looked great on top of the cake! I thought it finished the decoration off so well and was a  great way to fill any gaps I had left!


This cake was such a hit, not only with the birthday boy, but with every other person that managed to grab a slice - it didn't last long! It's such a light and fluffy sponge with a real lemony kick throughout, and so moreish! I hope you have as much fun baking your cake as I did!

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