Double-Level Lemon Drizzle Cake

Under the guise of the Great British Grand Prix Bake-Off (#F1BakeOff), my first contribution also goes buy the name of Double-Waived-Yellows Cake. It is essentially 2 deeply lemony drizzle cakes that I have stuck together with a coarse butter-cream.
The reason my cakes often conform to this size and layered style is that is the perfect size for my cake tins, as well as the tub I use to take them places for others to enjoy (for me to show them off).

  • Step 1: Gather your ingredients. This was my cheat’s recipe – using granulated sugar and bottled lemon juice. (Don’t forget to line you tins the easy way.)

  • Step 2: Beat the butter and sugar until smooth, then add the eggs and continue beating. Mix in the lemon juice, then fold in the flour. That’s your mix done – bake it.

  • Step 3: To make the glaze, heat the lemon juice and add the extra sugar and continue to heat slowly until a syrup starts to form.

  • Step 4: When the cakes are done, allow them to cool slightly while you poke holes for the syrup to soak in to, and then cover them it.

  • Step 5: Leave it to set in the fridge then carefully remove the 2 layers from their tins, adding a lemon butter-cream. πŸ™‚

  • Step 6: Enjoy! πŸ˜€

  • Verdict: Pretty much perfect. πŸ™‚ Exactly the right amount of lemon-y and very moist to go with it (always helps when you’ve stored it in the fridge). Not suitable for those without a sweet-tooth; a different (and better) style of sugar-coma.
  • And for the full Double-Waived-Yellows affect, a photo with flash:


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