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Lemon Drizzle Cake
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By combining tart flavours with sweet, and a fluffy sponge with a satisfying crust, Tonia George's version of this classic treat offers the best of all worlds. Luxurious lemon drizzle cake with Mascarpone & lemon curd filling, sweet, buttery sponge and tangy lemon is a moreish combination. Here, the fluffy sponge is drizzled with a syrup of lemon juice, to leave a sugary crust. I've taken the liberty of adding a delectable central layer of cold Mascarpone swirled with thick lemon curd. Of course, if time is tight you can make it without the filling and you'll never know what you're missing. Make it with, and I'm afraid you'll be hooked for life. Choose wisely.
20cm round cake tin
Electric hand mixer
Typical values per serving:
This recipe was first published in August 2006.