Sherbet Lemon Cake

I’ll admit to emitting a little ‘squee’ when the next Sweet Adventures Blog Hop theme was announced (SABH is a monthly blog hop brought to you by The Hungry Australian, Dining With a Stud, The Capers of the Kitchen Crusader, Delicieux & 84th & 3rd).

Sherbet Lemon Cake

Lemons. Sunny, yellow, sour lemons. While hardly the sweetest of fruits, I can’t help but be cheered by the sight of these yellow skinned beauties and boy do they lend some lovely flavour to recipes. What in the world would you do without them?

Sherbet Lemon Cake

As much as I love the real thing, I can’t help but think of those Sherbet Lemon lollies with their yellower than yellow candy shell that safely hides away the fizzy powder inside. I never get sick of waiting for the sherbet to finally leach out and startle the taste buds :)

So my homage to lemons ended up being one more for a confectionery incarnation of the mighty citrus but I hope that’s OK. I present my Sherbet Lemon Cake!

Sherbet Lemon Cake

This cake is -> layers of génoise cake soaked in a lemon & white rum syrup interpersed with layers of lemon and passion fruit diplomat cream, covered with a butter cream icing, dressed with crushed Sherbet Lemon lollies and showered with a bit of extra lemon sherbet powder. The components are a little lengthy to include as a full recipe today but I’ll aim to add them soon when there are fewer distractions :)

Sherbet Lemon Cake

The result? Oddly like the opposite of a Sherbet Lemon with the inside providing a delicate, sweet lemon experience and the outside waking you up with a tart but pleasant slap to the senses. The crushed lollies almost fused together with the moisture of the icing to create a new candy coating! All together, the cake was decidedly lemon-y. Mission accomplished!

Thanks to all for hosting the blog hop. Hope other foodies will consider joining in on the fun :)



  1. Jennifer (Delicieux)

    April 22, 2012 at 7:54 am

    Your cake looks fabulous and sounds so delicious! I used to love lemon sherbet lollies as a child, in fact I used them as a prop in my Lemon Meringue cupcake photos, so seeing your gorgeous cake made me smile. :D

    Thanks for joining this months blog hop.

    • Monica

      April 23, 2012 at 1:08 pm

      Thank you! I had fun with this theme :)
      Ahh yes! They are a pretty yellow so perfect as prop.
      Looking forward to the next hop!

  2. Lizzy (Good Things)

    April 22, 2012 at 8:07 am

    This cake looks and sounds divine!

    • Monica

      April 23, 2012 at 1:07 pm

      Thanks Lizzy :) It was a lemon in cake form!

  3. Mel B

    April 22, 2012 at 12:41 pm

    Lemin sherbets are one of my all time favourite lollies (I think when my kids get to lolly eating age I will be hiding them away so I don’t have to share!) would love to see the recipe when you put it up, it sounds absolutely delicious! And I have to admit, I did a squee too when I heard what the theme was this month too…

    • Monica

      April 23, 2012 at 1:06 pm

      Thanks :) I think Sherbet Lemons were always the one lolly I could never pass up as a kid. The bagful I bought for this recipe disappeared pretty fast thanks to my kids :| Will try and get recipes going soon :)

  4. Mel B (Honey You Baked)

    April 22, 2012 at 12:42 pm

    And one day, when I learn how to spell Lemon, my comments will make more sense!

  5. Christina @ The Hungry Australian

    April 22, 2012 at 12:46 pm

    What a wonderfully original idea and what an amazing looking cake!

    • Monica

      April 23, 2012 at 1:05 pm

      Thanks Christina. I wasn’t too sure where I was heading with this one but it was much fun :)

  6. Jewelzpavlov

    February 26, 2013 at 9:19 am

    This cake looks so delicious, I want to make it, but,… I can’t see the recipe )

    • Monica

      February 26, 2013 at 12:06 pm

      Thanks for visiting! I’m sorry for that! Sometimes with a Blog Hop I end up showing off the end result and no recipe due to time constraints. The sponge is a classic genoise and the cream is a standard creme patissiere flavoured with passion fruit juice. The frosting was similar to the one I posted (Wilton’s Butter Cream Frosting) and I topped it with homemade sherbet and crushed lemon sherbet lollies. Please let me know if you’d like help with those recipes but most you can google or find within my blog :)

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