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Lemon Drizzle Cake with Vanilla Buttercream and Passion Fruit Curd

  • Author: foodnerd4life
  • Total Time: 70 minutes
  • Yield: 30 People 1x


Makes two 12″x 9″ sheet cakes


  • 400 g Unsalted Butter ( softened)
  • 600 g Caster Sugar
  • 600 g Self Raising Flour
  • 4 tsp Baking Powder
  • 8 Large Free Range Eggs
  • 240 ml Whole Milk
  • 8 Lemons Zested
  • 2 Lemons Juiced


  • 300 g Passion Fruit Curd (see note above)

Vanilla Buttercream

  • 500 g Unsalted Butter (softened)
  • 1 kg cing Sugar
  • 6 tbsp Vanilla Extract


  1. Oven to 180C. Line the two sheet cake trays with parchment and set aside. Beat the butter and sugar until creamy. Beat in the eggs, two at a time with the vanilla. Beat in the flour and baking powder, until there are no streaks. Mix in the milk and lemon zest. Split the mixture between the two tins, level and bake for 20 mins. Rotate the cakes halfway through the cooking. Pour the juice of 1 lemon all over the top of the cake when straight out of the oven. Leave to cool, cover and leave overnight.
  2. To make the icing, cream the butter until smooth gradually beat in the icing sugar and vanilla extract. Use on the levelled cakes to sandwich together with the passion fruit curd (as you would a Victoria Sponge) and cover with the buttercream as the glue for the fondant.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: British

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