At Hapi Bakery, sister shop to Jess Murphy’s Kai, pastry chef Niamh Heskin prepares this lemon drizzle cake inspired by one she learned to make at the legendary McCambridge’s of Galway. This recipe calls for superfine sugar, which dissolves more readily than the standard granulated stuff; if you can’t find it, gently pulse white sugar in a food processor to a fine powder. (Don’t be tempted to substitute with confectioners sugar, which is too fine and includes cornstarch to prevent caking.)
Featured in “Meet the Women Changing the Way Western Ireland Eats” by Victoria de Silverio in the Spring/Summer 2026 issue. See more recipes and stories from Issue 206.
Recipe excerpted from The Kai Cookbook: A Love Letter to the West of Ireland by Jess Murphy (Nine Bean Rows).
Ingredients
For the cake:
- 24 Tbsp. salted butter, softened, plus more for greasing
- 1½ cups plus 1 Tbsp. superfine sugar
- 3 Tbsp. finely grated lemon zest
- 1 tsp. vanilla paste
- 6 large eggs
- 2¼ cups plus 3 Tbsp. all-purpose flour
- ¼ cup plus 1 Tbsp. cornstarch
- 1 Tbsp. baking powder
- Kosher salt
- ¼ cup plus 2 tsp. whole milk
For the rhubarb compote:
- 2 cups coarsely chopped rhubarb
- ¼ cup plus 1 Tbsp. superfine sugar
- 1 tsp. vanilla paste
For the drizzle:
- 2 cups confectioners sugar
- ¼ cup plus 2 Tbsp. fresh lemon juice
For the buttercream:
- 3 cups plus 2 Tbsp. confectioners sugar
- 18 Tbsp. salted butter, softened
- 2 Tbsp. finely grated lemon zest
- 2 Tbsp. fresh lemon juice
- Lemon slices and edible flowers, for garnish
Instructions
- Make the cake: Position a rack in the center of the oven and preheat to 350°F. Grease two 9-inch cake pans with butter and line with parchment.
- In a stand mixer fitted with the paddle attachment, beat the butter, superfine sugar, and lemon zest on medium until pale and smooth, about 3 minutes. Scrape down the sides of the bowl, beat in the vanilla, then add the eggs one at a time, beating for 30 seconds and scraping down the sides after each addition. Continue beating until smooth, 1–2 minutes more.
- In a medium bowl, stir together the flour, cornstarch, baking powder, and a pinch of salt. Add a third of the flour mixture to the butter mixture and pulse to combine. Mix in half of the milk until just combined. Scrape down the sides of the bowl, then repeat with another third of the flour, followed by the remaining milk, then the remaining flour. Beat until smooth, about 3 minutes more. Divide the batter between the prepared pans.
- Bake, rotating the pans halfway through, until the cakes are deep golden brown and a toothpick inserted into the centers comes out clean, 30–35 minutes. Transfer the pans to a wire rack to cool completely.
- Meanwhile, make the rhubarb compote: To a medium pot over medium-low heat, add the rhubarb, sugar, and ¼ cup of water. Cook until the rhubarb starts to break down, about 10 minutes. Remove from the heat, stir in the vanilla, and set aside.
- Make the drizzle: In a medium bowl, whisk together the confectioners sugar and lemon juice until smooth. Slowly whisk in 1–2 tablespoons of water until just pourable.
- Unmold the cakes. Using a serrated knife, level the tops, then halve each cake horizontally. Using a toothpick, poke the cakes all over, then evenly pour the drizzle over top.
- Make the buttercream: In the stand mixer fitted with the paddle attachment, beat the confectioners sugar, butter, and lemon zest on medium until pale and fluffy, 5–8 minutes. With the machine still running, drizzle in the lemon juice and beat until very smooth. Transfer to a piping bag.
- Place one cake layer onto a large plate, then pipe a quarter of the buttercream in a circle around the top edge. Spoon a third of the compote into the center, then top with a second cake layer; repeat twice, using all of the compote. Top with the last cake layer and spread with the remaining buttercream. Decorate with lemon slices and edible flowers. Cut into slices and serve at room temperature.
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