Secret treat lemon ring cake

Looks can be deceiving- but we mean this in only the most positive way when it comes to this amazing secret treat lemon ring cake!

Brought to you by Lakeland

Surprise your guests with this secret treat lemon ring cake recipe!

Forget piñata cakes - as fun as they are - this bake is sure to surprise any guest thanks to the treats that are served up in hidden pockets within the structure of this ring cake. But fear not - it's not as complicated as it sounds... Take a look at this recipe from Lakeland, and you'll be surprising your friends and family in the nicest possible way - with bonus sweet treats!

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For the cake:

  • 600 g plain flour (plus extra for dusting)
  • 1 pinch salt
  • 3/4 tsp bicarbonate of soda
  • 3/4 tsp baking powder
  • 375 g butter (plus extra for greasing)
  • 600 g golden caster sugar
  • 12 zested lemons (finely grated)
  • 6 large free-range eggs (lightly beaten)
  • 300 ml buttermilk (at room temperature)
  • 1 1/2 juiced lemons

To fill the pockets:

  • 400 g Renshaw Vanilla Frosting
  • 100 g Scrumptious Sprinkles Spring Pearls

To decorate:

  • 400 g icing sugar
  • 3 drops pink food colouring from Wilton Colour Right System
  • 1 zested lemon


Preheat the oven to 180°C/Gas Mark 4. Lightly grease both the top and bottom ring and dust with flour. 
Sift the flour, salt, bicarbonate of soda and baking powder into a bowl. In a separate large mixing bowl, beat the butter and sugar until pale and fluffy, then add the lemon zest. Add the eggs, a little at a time, beating well between each addition. Mix the buttermilk and lemon juice in a jug. Fold the flour mixture into the butter mixture, alternating with the buttermilk and lemon juice mixture. 
Divide the cake mixture between the two parts of a Fillables Fluted Ring Cake Tin, level the tops, then bake for 35-45 minutes, or until a skewer inserted into the cakes comes out clean – there will be a difference between baking times as the top tin is shallower than the bottom. Leave the cakes to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely. 
To assemble the cake, place the bottom layer onto a serving plate. Spoon a little of the frosting into each cavity, then divide the pearls evenly between the cavities. Spread the remaining frosting over the bottom layer of the cake, then top with the top layer. 
To decorate, mix the icing sugar with the pink food colouring and enough water to make a smooth icing. Drizzle the icing over the cake, letting it run down the sides, then top with the lemon zest.

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