A lemon version of the classic
6oz self raising flour- sieved
6oz softened butter or margarine
6oz caster sugar
I heaped tsp baking powder
1 lemon- zest and juice
1 tbsp of icing sugar
Whipping- or double cream whipped to soft peaks
These quantities are ideal for an 18cm diameter cake.
Grease and line 2 18cm sandwich tins. Preheat the oven to 180deg (fan) or 200deg.
If you have an electric mixer (hand held or freestanding) you can use all in one method-In a large mixing bowl combine all the ingredients and the zest of the lemon plus a tbsp of its juice. Save the rest if the juice.
If you mixing by hand then start by mixing the butter and sugar together until light and fluffy- needs some elbow grease! Then add one egg at a time and don’t worry if the mixture looks like its curdled. Next add the flour a little at a time until its all combined. Then add the lemonzest and 1 tbsp of the juice.
Divide the cake mix between the 2 tins and bake on the middle shelf for about 20-25 mins.
Whilst the cakes are baking heat the remaining lemon juice in a small pan with the icing sugar.
Check if the cake is cooked by inserting a wooden skewer or cocktail stick into the centre if the cake- if it comes out without any liquid batter stuck to it then the cakes are cooked.
Whilst the cakes are still in the tin. Make a few holes in the surface with a cocktail stick and spoon/drizzle the lemon syrup over. This isn’t essential but adds to the lemonyness of the cake. Leave the cakes to cool in the tins for about 20mins.
Turn out the cakes and when completely cooled spread one with whipped cream and the other with lemon curd. Flip one on top and there you have it – your luscious lemon cake. You can sieve some icing sugar on top to give it extra lusciousness 🙂