This delicious lemon-infused cake is generously soaked in a sweet lemon drizzle syrup for that extra burst of citrus flavour. It's a classic delight that will brighten any occasion.
Making the sponge Preheat the oven to 175ºC. Grease two 20 cm round tins and line them with parchment paper. Fit the K-Beater. Add butter and sugar into the Appliance bowl. Mix for 3 minutes on speed 4 until combined, and then scrape the sides of the bowl with a spatula. Mix for 1 minute on speed 4 until combined. Add eggs gradually while the machine is running. Mix for 2 minutes on speed Min until combined. Add flour, baking powder, lemon zest and lemon juice, fit the Splashguard. Mix for 2 minutes on speed 3 until smooth. Divide the mixture evenly between the two tins. Bake for 20-25 minutes at 175ºC, until a skewer inserted comes out clean. Remove from the oven and let cool in the tins for 10 minutes. Then transfer to a wire rack and let cool completely.
Making the lemon buttercream Clean the Appliance bowl and fit the K-Beater. Add butter, icing sugar and lemon juice into the Appliance bowl, fit the Splashguard. Mix for 2 minutes on speed 3 until combined, and then scrape the sides of the bowl with a spatula. Tip: Start the machine on speed 1 and gradually increase speed. Mix for 2 minutes on speed 3 until smooth.
Making the lemon drizzle Add lemon juice and caster sugar into a jug. Mix until the sugar has dissolved and set aside.
Assemble the cake Trim the cooled sponge with a cake leveller or a bread knife. Place the bottom sponge layer on a cake board. Brush with half of the lemon drizzle syrup and spread with a layer of buttercream. Top with the second sponge layer and brush with the remaining lemon drizzle syrup. Spread a thin layer of buttercream around the top and sides to crumb coat the cake. Chill for 20-30 minutes in the fridge until set. Once set, cover the sides and the top of the cake with the lemon buttercream. Tip: Use an angled spatula to achieve a rough textured finish to the buttercream.
Serve.