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Apr 15 2011

Lemon Drip Cake Recipe

Something truly delish to start your weekend off. Perfect with tea or coffee too.

lemon drip cake katherines corner

What You Need

For the lemon filling

4 lemons (juice only)

5 Tbsp sugar

For the cake

1 ¼ Cup sugar

3/4 Cup unsalted butter, (you will use a little for the pan)

2 lemons (zest only)

3 large eggs (beaten)

1Cup self-rising flour (plus extra for dusting pan)

For the filling

2 large eggs (yolks only)

½ Cup sugar

4 Tbsp unsalted butter

2 lemons (juice and zest)

½ Cup cream cheese (mascarpone is best)

8 inch spring form cake pan

1/4 cup powdered sugar

Medium bowl

Large Bowl

Whisk

Electric mixer

Large metal spoon

Wood skewer

Medium saucepan

Before You Start: preheat the oven to 350° Grease the cake pan (inside bottom and sides with butter and dust with flour (shake off excess)

Lets Make It! To make the lemon topping combine lemon juice and sugar in a medium bowl and whisk together until the mixture is well combined and the sugar has dissolved. Set aside.

To make the cake, combine sugar, butter and lemon zest in a large bowl. Using an electric mixer beat until light and fluffy on medium high speed.   Gradually add the eggs, mixing after each addition until the egg is completely incorporated into the mixture before adding the next. Carefully fold in the flour using a metal spoon.  Pour the cake batter into the prepared cake pan and bake in the oven for 30-40 minutes, or until the cake has risen and a toothpick inserted into the center comes out clean.

As soon as the cake is cooked, remove it from the cake pan and prick the top all over with a wood skewer and drizzle the lemon topping all over the cake and set aside to soak in. Now let’s make the filling. In a medium saucepan whisk the egg yolks and sugar together over a low to medium heat until the sugar has melted.  Add the butter, lemon juice and zest, and continue to cook, whisking continuously, for 4-5 minutes, or until the mixture has thickened and is smooth and well combined. Set aside to cool completely.  Using a metal spoon, carefully fold the cream cheese (mascarpone) into the cooled lemon curd mixture to create a marbled effect.

When the cake has cooled, cut the cake in half horizontally to create two thinner cakes. Spread the lemon filling all over the lower half of the cake, then place the top half (the half that was pricked and soaked in the lemon drizzle alittl on top too then sprinkle with powdered sugar .

Serves 6-8

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28 comments

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  1. Ricki Jill Treleaven

    Yummy! Just in time for Easter!

  2. Giggle, Laugh, Cry

    YUM!
    Hi, I stopped by from the Follow Friday. New follower. Please visit my blog too if you like: gigglelaughcry.blogspot.com

  3. Poetesswug

    Yum!…Note to self: “Make more time to bake cakes!” :-)

  4. Gail

    That sounds so YUMMY! Glad I don’t like to be in the kitchen much or I’d be all over this and eat the whole thing!

  5. Susie Moore

    Yummy, this sounds so delicious , its on my list to try out

    Thanks

  6. Heather

    I love lemon cakes. Do you know how I could use just regular flour instead of self rising?

  7. MOMS IN VENTING

    This looks so good. I can’t wait to try it for Easter.

  8. Renee

    What a great recipe. I am making it for dessert. Thank you for sharing. I am following you from the hop. Thanks!
    Renee
    http://thecryptocapersseries.blogspot.com
    http://www.reneeahand.com

  9. Ms. A

    Wish I had some of that, right now, to go with my coffee!

  10. gautami tripathy

    Happy blog hopping!.

    I am a book blogger. I read varied genres, have a truly eclectic taste in books. Feel free to explore my blog, browse my reviews. I follow via google reader NOT GFC!

    Here is my Book Blogger Hop/Follow Friday post!

  11. brandi

    Oh my, this looks absolutely delicious!

  12. tanya

    Is it weird that I’d like to eat this entire cake?

  13. Lin

    Can’t you just make it for me and deliver??? ;) Looks YUMMY!

    1. Katherines Corner

      Lin, if you lived closer I’d walk it right over. Hugs!

  14. Life Below Zero

    Thanks for stopping by the Afternoon Social.
    Had to Tweet this delicious looking recipe.
    New follower.
    Life Below Zero
    http://casinofreebies3.blogspot.com/

    1. Katherines Corner

      How wonderful, thank you for your thoughtful tweet. Big hugs!

  15. Debbie Dillon

    Oh, this looks so good! LOVE lemon :)

    1. Katherines Corner

      me too ;-)

  16. Heather

    This looks REALLY wonderful. My husband loves lemon desserts. I’m a chocolate girl.

    1. Katherines Corner

      Heather check my recipe list you’ll find chocolate :-)

  17. Naila Moon

    Oh my mouth is watering! Yummy!
    Have a great weekend.
    ~Naila Moon

    http://yaknowstuff.blogspot.com/2011/04/soothing-soul-baby-style.html

    1. Katherines Corner

      you too, thank you for stopping by!

  18. Nicole

    Ooo now I just have to get someone to bake it for me *lol* Will save this recipe for when the baking urge hits – looks incredible :)
    Damsel in a Dirty Dress

  19. Mina

    Oh Katherine, I think I will make this for Easter. Sounds delicious!

  20. Deborah

    It sounds delicious. I am a huge lemon fan.

  21. Sarah the Writer

    That cake looks yummy! I made a similar one last summer from The Cake Mix Doctor’s cookbook called Marsha’s Lively Lemon Cake. Turned out great. Looks like yours did too.

    Sarah the Writer
    Hopping over from Comment Love Day on FTLOB!
    This Writer’s Journey

    1. Katherines Corner

      I’ve never heard of that cookbook. I’ll have to look it up. I know I can always use another good cookbook. Hugs!

  22. Jill

    With spring here, this cake is perfect! I love sweet/tart combos when the weather starts to turn :) Now if I could just get someone to bake it for me… :D

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