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I’ve got another Layer Cake for you today and I think it is just perfect with spring and Easter on it’s way! Lemon Drizzle cake layers covered in smooth and sweet swiss meringue buttercream, this Lemon Drizzle Layer Cake is a real showstopper.
I love the smell and flavour of lemons, and the colour just makes me think of spring. I’m so ready for winter to be over and spring to arrive. We’ve had a few bright and sunny days so hopefully it’s on its way!
The sponge layers in this cake are mildly flavored with lemon and then drizzled in lemon syrup while they are still warm so all that syrupy goodness soaks into the sponge. It makes the cake so moist and gives it a sharper lemon flavour too.
I then used swiss meringue buttercream to cover it, I added a little lemon extract to the buttercream for a little more lemon flavor.
I have a love hate relationship with swiss meringue buttercream! I love how it tastes, it’s so much lighter and silkier than regular buttercream. But I have found it challenging to make in the past! I think I’ve cracked it with this recipe though, I’ve made it a few times this way and it has worked every time. I think the key is having a stand mixer. Every time I attempted and failed swiss meringue I was only using my handheld mixer. It needs mixing for so long that I was probably impatient and didn’t whisk or cool it for long enough. All of my recipes, although I use a stand mixer in my instructions, can be made with a regular handheld electric whisk. In fact my mixer is a reasonably new addition to my kitchen, so I only used a handheld for years. With swiss meringue buttercream though I would say my mixer is essential. 10 minutes of mixing is a breeze if it’s hands free but a chore if not!
I think this cake is perfect for any time of year but would be great for Easter Day dessert! Let me know your opinions in the comments below and enjoy the Cake!
Click on the images below if you need to purchase any of the equipment I used!
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