Lemon Drizzle Layer Cake {for our 1st wedding anniversary!}

Lemon Drizzle Layer Cake // www.scarletscorchdroppers.com

 Lemon Drizzle Layer Cake – Three layers of fluffy, tender lemon sponge, drizzled over with lemon syrup, and filled with lemon curd and buttercream. A true summer celebration cake!

On Sunday Andy and I celebrated our first wedding anniversary. I can’t believe its been a whole year since our wedding day! We celebrated with dinner at a Thai restaurant on Saturday night, then Sunday we barbecued in the garden with family. We sat around the fire pit sipping on drinks, much like we did on the 6th August last year, except this time I was in my jeans and jumper rather than my wedding dress!

Lemon Drizzle Layer Cake // www.scarletscorchdroppers.com

We also spent a lot of time reflecting back on our wedding day. These are just a few of my favourite moments;

  • The wedding rehearsal in the church the night before where everyone gathered together and it finally hit me that the very next day we’d be standing there saying our vows for real.
  • Tying signs and ribbons to the road sign at the end of my lane on the morning of the wedding with one of my bridesmaids, dressed in our dressing gowns, hair in massive rollers. Feeling so happy with the blue, cloudless skies, amazed by how calm I felt.
  • Driving to the church with my brother and uncle in the gorgeous vintage camper van we rented.
  • Seeing Andy looking so handsome in his wedding suit, waiting  for me at the end of the aisle, cliched though that one might be! In face the whole of the ceremony was my favourite part of the day. I remember beaming from ear to ear all the way through it!
  • Wandering around the garden of my childhood home in the most beautiful dress I’ve ever worn, bare foot in the evening light, seeing everyone from all areas of our lives talking, laughing and dancing together.

Lemon Drizzle Layer Cake // www.scarletscorchdroppers.com

I asked Andy what kind of cake he wanted for our first anniversary, and he asked for something zesty and lemony. He loves a classic lemon drizzle, but I wanted to make something just a little bit more special for this special anniversary. So I adapted the classic recipe to make this three layer lemon drizzle cake. Its got three layers of light lemon sponge, drizzled all over with a lemon syrup, sandwiched with lemon curd and a smooth, fluffy lemon buttercream. I piped on the buttercream with a simple round nozzle, but you can spread it on between the layers if you prefer, it will still look (and taste!) lovely.

Lemon Drizzle Layer Cake // www.scarletscorchdroppers.comLemon Drizzle Layer Cake // www.scarletscorchdroppers.com

I decorated it very simply with these edible flowers from Sainsburys. Is there anyone else who was really excited to see these little flowers in the supermarket? Edible flowers are such a simple way to dress up a cake, and buying a pack in the supermarket is so much easier than ordering them online. Plus they are just so pretty!

Lemon Drizzle Layer Cake // www.scarletscorchdroppers.com

What’s your favourite cake to bake for a special occasion?

Jennie xx


  • I used 3 x 5 inch tins. If you prefer you can bake the cake in 2 x 7 inch tins. You will need to give them a little longer in the oven.
  • You can find the recipe I like to use for lemon curd here.
  • I used stork in my cakes because I find it makes a lighter sponge that stays moist just a bit longer. If you prefer though you can use unsalted butter, softened to room temperature. This is what I made all my sponge cakes with in Hong Kong when I couldn’t get hold of stork!
  • The key to pale and fluffy buttercream is to really beat the butter before you add the icing sugar. You want to see the butter turn from yellow to a pale cream colour. This usually takes about 5 minutes with an electric beater.

Lemon Drizzle Layer Cake
Prep time
Cook time
Total time
Lemon Drizzle Layer Cake - Three layers of fluffy, tender lemon sponge, drizzled over with lemon syrup, and filled with lemon curd and buttercream. A true summer celebration cake!
Recipe type: cake
Serves: 6-8
  • ----- for the cake layers
  • 225g stork (or you can use unsalted butter, softened to room temperature)
  • 225g caster sugar
  • zest and juice of 1 lemon
  • 4 large eggs
  • 225g self raising flour
  • ----- for the lemon syrup
  • juice 1 lemon
  • 50g icing sugar
  • ---- to decorate
  • 250g butter, softened to room temperature
  • zest 2 lemons
  • 400g icing sugar
  • 7 tablespoons lemon curd
  • edible flowers
  1. Begin by making your sponge layers. You'll need to grease and line 3 x 5 inch round cake tins. I find loose bottomed or spring form are easiest to use.
  2. Preheat your oven to 180C / 160C fan / 350F.
  3. In a large bowl, cream together your stork, caster sugar, lemon zest and lemon juice until light, fluffy and pale.
  4. Add in two of your eggs and half the flour and beat until incorporated. Repeat with the remaining eggs and flour.
  5. Divide your mixture between your three prepared tins and bake in the centre of your preheated oven for 20 - 25 minutes, until the cakes are golden, firm to the touch, and an inserted skewer comes out clean.
  6. Leave your cakes in the tins for about 10 minutes, then turn out on to a wire rack.
  7. While the cakes are still warm, make your lemon syrup. Put the juice of one lemon and 50g icing sugar into a pan. Heat until all the sugar has melted. While the cakes are still warm, prick them all over, then spoon over the hot lemon drizzle. Leave to cool completely.
  8. When the cakes are cool, make your buttercream. Beat the butter and the lemon zest with electric beaters, or in a stand mixer until its really light and the butter has become pale. Sift in your icing sugar and add 3 tablespoons of your lemon curd and keep beating until everything is incorporated.
  9. Now its time to assemble your cake. If your cakes have doomed at all, level them off using a serrated kitchen knife, or a cake leveller.
  10. Put the first one on your cake stand or plate. Spread with 2 tablespoons of lemon curd, then pipe or spread on a third of the buttercream. Repeat with the next layer. Finish off with the top layer, pipe on the remaining buttercream, and decorate with edible flowers.


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