My Lemon Drizzle Cake with Italian Meringue

When I promise you a recipe, you will get a recipe! And then some…

Yesterday, I enjoyed a fantasy slice of cake with Burlesque superstar Immodesty Blaize and I described how I would love to bake her a Lemon Drizzle Cake with Italian Meringue. Poor form on my part to tease you all with a recipe that I had not yet shared with you. I felt terrible!

So I rushed into my kitchen and baked up a treat to photograph and share with you all.

My Lemon Drizzle Cake is a hybrid of a rather lovely lemony cake, with the addition of lemon curd baked into the cake itself, and the traditional drizzled lemon syrup poured over the hot sponge to create what I hope to be the best lemon cake you will bake.

Served naked, with just a little lemony buttercream to stick the two layers of sponge together, this is delicious.

Lemon Drizzle Cake Naked

Though this is far from glamorous enough to serve to Immodesty Blaize! Sometimes, we need to up our game. So I whipped up an Italian Meringue to cover the cake with. This was a trick that I first learned through working with the incredible John Whaite on Lorraine for our Let Them Tweet Cake Campaign. John totally demystified the process of making this kind of meringue for me and I have gone on to make it loads for cakes, my Key Lime Pie, and even live on stage at Eroica Britannia in June!

Italian Meringue

I just love getting a chance to use my chef’s blowtorch! It is one of the most satisfying things ever. For this cake, I focused the majority of the heat at the very bottom of the cake and used it more sparingly up the sides of the cake to create a kind of ombre. I think what has resulted in this is almost a woodland effect and I really like it. Always experiment. Always be willing to learn.

And because this cake is for a Queen of the Burlesque stage, I needed to add something glittery. The cake itself contains ground almonds (a great way to keep a cake lovely and moist) I have topped the cake with a scattering of flaked almonds that have been rolled in gold edible glitter.


Totally optional and non-essential but so gorgeous!


This recipe, whether you go all out glam or quick teatime treat, will last you a lifetime and is one of my favourites for home and seriously glamorous bespoke Wedding Cake commissions. I hope that you will enjoy it with your friends and family and let me know how you get on. I welcome your comments and would love to see any pictures that you share on social media – you can find me across all platforms by searching @restorationcake.

Lemon Drizzle Cake 2

Stay gorgeous!