A refreshing summer cake, Lemon Cake is easy and inexpensive to make.
8 oz. plus
2 teaspoons butter
8 oz. sugar finely grated rind and juice of
8 oz. self-raising flour
8 tablespoons lemon curd
4 oz. unsalted butter
10 oz. icing sugar finely grated rind of
3 tablespoons lemon juice
2 drops yellow food colouring
16 lemon-flavoured sweets
Preheat the oven to moderate 350CF (Gas Mark 4, 180°C).
Using a teaspoon of butter for each tin, grease two 8-inch sandwich tins and set them aside.
In a medium-sized mixing bowl beat the butter with a wooden spoon until it is light and fluffy. Add the sugar, lemon rind and juice and beat the mixture until it is smooth and creamy.
Beat in the eggs, one at a time, adding a tablespoon of the flour with each egg. Sift in the remaining flour and combine the mixture thoroughly.
Pour the batter into the prepared sand-wich tins and place them in the oven. Bake the cakes for 30 to 35 minutes, or until a skewer inserted into the centres of the cakes comes out clean.
Remove the cakes from the oven and turn them out on to a wire rack to cool completely.
Meanwhile, make the icing. In a medium-sized mixing bowl, cream the butter with a wooden spoon until it is smooth. Sift in the icing sugar and add the lemon rind and juice and the food colouring. Beat the mixture with the spoon until it is smooth and evenly coloured. Set aside.
Slice each cake across in half. Place one half on a serving plate and spread over one-third of the lemon curd. Repeat the process with the other two cake layers. Place the last cake layer on top. Spread the icing over the sides and top of the cake. Decorate with the lemon sweets and serve.