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This stunning lemon drizzle pancake cake is just as at home as a dinner party dessert, as it is as a Pancake Day treat. The cake is made with layers of wafer-thin crêpes and tangy lemon curd yogurt, before a final decoration of fresh lemons and sweet lemon sauce. It easily feeds a crowd and a slice makes a low calorie dessert choice, too. See method
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You can make the pancakes several hours ahead. Stack them on a plate between sheets of kitchen paper or nonstick baking paper. Once cool, wrap loosely in clingfilm until needed.
Don't assemble the cake too far in advance, as it could become stodgy if it is left to set in the fridge for too long.
The pancakes can be frozen. Stack them between sheets of baking paper, then wrap in clingfilm and freeze. Just defrost in the fridge; no need to reheat.
For a sweet twist, you could try swapping the lemon curd for sieved raspberry jam.
Freezing and defrosting guidelines (pancakes only)
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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