Ingredients
For the Cake
- 150 g unsalted butter
- 150 g caster sugar
- 150 g self-raising flour
- 3 medium eggs
- Zest of 2 lemons
- Juice of 2 lemons
- 70 g caster sugar
For the Drizzle
- Juice of 2 lemons
- 70 g caster sugar (included above in cake ingredients, adjust total sugar accordingly)
For the Cheesecake Topping
- 500 g full-fat cream cheese
- 300 ml double cream
- 75 g icing sugar
- Juice of 2 lemons
- Zest of 2 lemons
For the Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 75 g white chocolate
- Yellow food colouring
- Lemon slices
- Sprinkles
Instructions
- Preheat and Prepare Tin: Preheat your oven to 180C/160C Fan and line a deep 8-inch tin with parchment paper to prevent sticking and ensure easy removal of the cake.
- Make the Cake Batter: Beat together the unsalted butter and caster sugar until the mixture is light and fluffy, which will create a soft texture. Then add the self-raising flour, eggs, lemon zest, and lemon juice and beat again until all ingredients are fully combined.
- Bake the Cake: Pour the batter into the prepared tin and bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted into the center comes out clean, indicating the cake is cooked through.
- Prepare the Lemon Drizzle: In a bowl, mix together lemon juice and caster sugar until the sugar dissolves. This mixture will soak into the warm cake for added moisture and flavor.
- Apply the Drizzle: Once the cake is baked, let it cool for five minutes. Pierce the cake a few times with a fork to help the drizzle soak in, then spoon and spread the lemon drizzle evenly over the surface of the cake.
- Cool the Cake: Allow the cake to cool completely before adding the cheesecake topping so the layers set perfectly without mixing.
- Make the Cheesecake Topping: Beat together the cream cheese and icing sugar until smooth. Add the double cream, lemon juice, and lemon zest, then beat again until the mixture becomes thick and creamy, using a whisk attachment if available to achieve the best consistency.
- Assemble the Cheesecake: Spread the cheesecake mixture evenly over the cooled sponge cake and place it in the fridge to set for 5-6 hours or preferably overnight for best results.
- Decorate the Cheesecake: Melt the white chocolate and mix with yellow food colouring to create a bright drizzle. Drizzle this over the set cheesecake.
- Prepare Whipped Cream: Whip the double cream together with the icing sugar until stiff peaks form, then pipe it on top of the cheesecake using your favorite piping tip.
- Final Decorations: Garnish with lemon slices, sprinkles, or any other decorative toppings of your choice to enhance the presentation and flavor.
Notes
- Use full-fat cream cheese and double cream for a richer texture and flavor in the cheesecake layer.
- Make sure the cake is completely cool before adding the cheesecake topping to avoid melting.
- For easier removal, allow the cake to set in the fridge overnight.
- Piercing the cake before drizzling helps the lemon syrup soak in deeply to enhance moisture and taste.
- Adjust sugar amounts slightly if you prefer a less sweet dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian