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Lemon Drip Cake

ByReverend Katherine

Lemon Drip Cake

Something truly delish to start your weekend off. Lemon Drip Cake  is 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 a little on top too then sprinkle with powdered sugar .

Serves 6-8

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29 Comments

  2. 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… 😀

    Reply

  3. 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

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