Lemon Drizzle Cake & Lemon Curd
with White Chocolate Ganache | Serves 6+
- Milk
- Eggs
- Gluten
- Wheat
- Soy
- Gluten
- Wheat
- Milk
- Peanuts
- Soy
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- May contain traces of allergens
- Pine nut
Zingy, bright and oh-so tasty! Lemon drizzle cake gets its name from a sweet lemony syrup that's poured over the cake while it's still warm to ensure it stays moist, tender and totally infused with zesty citrus flavours. Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
Ingredients
½ packet
Icing Sugar
(May be present: Gluten, Wheat, Milk, Peanuts, Soy, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
2
Lemon
1 packet
Caster Sugar
(May be present: Gluten, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine nut, Pistachio, Walnut, Peanuts, Sesame, Soy.)
1 packet
basic sponge mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut.)
1 packet
white chocolate chips
(Contains: Milk, Soy; May be present: Gluten, Peanuts, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
light cooking cream
(Contains: Milk;)
1 packet
lemon curd
(Contains: Milk;)
Not included in your delivery
200 g
butter
(Contains: Milk;)
3
eggs
(Contains: Eggs;)
⅓ cup
milk
(Contains: Milk;)
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. Grease and line the loaf tin with baking paper. • Measure 200g of the butter and set aside at room temperature to soften. Weigh out 100g of icing sugar. • Zest lemons, then juice (you should get about 1/4 cup juice).
TIP: Weigh out your ingredients before you start as we've sent a bit extra icing sugar!
• In a large bowl, place caster sugar and softened butter. Beat with electric beaters until light and fluffy, 2-3 minutes. Add the eggs and beat until smooth, 1-2 minutes. • Using a spoon, fold in basic sponge mix, lemon zest and the milk until just combined. • Pour cake batter into the lined loaf tin. Bake for 45 minutes to 1 hour or until golden and a skewer inserted in the centre comes out clean.
TIP: Softened butter is easier to beat and helps your cake have a light texture!
• While the cake is baking, place white chocolate chips in a medium heatproof bowl. • In a small saucepan, heat light cooking cream over medium heat until just steaming, 2-3 minutes. • Pour cream over chocolate, then stir until melted and combined. Refrigerate until thickened, 20-30 minutes.
TIP: You want the cream steaming but not boiling!
• When the cake has 10 minutes bake time remaining, wash out the saucepan. • Add 1/4 cup lemon juice and the measured icing sugar to pan. Cook over medium heat, stirring occasionally, until sugar is dissolved and starting to simmer, 3-4 minutes.
• When the cake is finished baking and still hot, poke a few holes into the cake, then slowly pour lemon syrup over cake. • Set aside to cool completely in the tin.
• Transfer cake to a serving plate. Spread with white chocolate ganache. • Slice and serve with lemon curd. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the zingy, refreshing taste, perfect for afternoon tea. The lemon drizzle cake received rave reviews for its delicious flavour.
- Ease of prep: While some found it time-consuming to prepare, most agreed the effort was worthwhile for the tasty result.
- Suggestions: For best results, follow the recipe closely to avoid issues with density or sinking. Patience during preparation pays off.
