INSTRUCTION
Preheat the oven to 180’C / 350’F / Gas Mark 4. Grease the two 20-cm / 8-inch sandwich tins and line the bases with baking paper.
Cream together the butter and caster sugar until pale and fluffy. Gradually add the eggs, beating well after each addition. Sift in the flour and fold in evenly with a metal spoon. Fold in the lemon rid and milk lightly and evenly.
Spoon the mixture into the prepared tins and bake in the preheated oven for 25 – 30 minutes, or until golden brown and springy to the touch. Leave the cakes to cool in the tins for 2 – 3 minutes, then turn out onto a wire rack to finish cooling.
For the butter icing, beat together the butter, icing sugar and lemon juice until smooth. Mix about 3 tablespoons of the butter cream with the lemon curd. Use the lemon curd mixture to sandwich the two cakes together.
Spread about two thirds of the remaining butter icing over the top of the cake, swirling with a palette knife. Spoon the remainder into a piping bad and pipe swirls around the edge of the cake.
INGREDIENTS
- 250 g / 9 oz Unsalted butter, plus extra for greasing
- 250 g / 9 oz Golden caster sugar
- 4 Eggs, beaten
- 250 g /9 oz Self-raising flour
- Finely grated rind of 1 lemon
- 3 tbsp Milk
BUTTER ICING
- 140 g / 5 oz Unsalted butter
- 200 g / 7 oz Icing sufgar
- 2 tbsp Lemon juice or lemon liqueur (Limoncello)
- 3 tbsp Lemon curd
Making & Baking 