Its been a few weeks of no baking, so it was time to come back with a bang! This was a fusion of a Delia lemon cake, but super charged with lashings of lemony cream! It vanished embarrassingly fast between 4 adults! I took mere scraps for my cake fiend friend at work! I have been also told I am most welcome to make again anytime soon…though as it is I’ve had to borrow a larger sized dress to attend a work summerball shortly, maybe I shouldn’t make it quite so soon perhaps!
I followed a lemon cake I found online from Delia initially – though I misread slightly and added all the lemon’s juice to the sponge – a happy accident really as I would do exactly the same second time around! Also I cheated and bought a jar of lemon curd, no less than a classy jar of value lemon curd – it worked perfectly! Weirdly Delia’s recipe on her site and the BBC one vary – after much puzzling it seems I used the bbc one! I have written it out to save confusion!
Serves 8:
Ingredients
175g self raising flour
175g soft butter
175g caster sugar
3 large eggs
1 tsp baking powder
1 lemon, juiced and zested
175g soft butter
175g caster sugar
3 large eggs
1 tsp baking powder
1 lemon, juiced and zested
Line two sandwich pans and grease the sides. (I love cake release!) Pre-heat oven to 180o
Sift the flour, baking powder and sugar into a mixing bowl of a mixer (or use electric hand whisk), add the butter, lemon juice and zest, then the eggs, then beat until creamy, and light.
Spoon even amounts into prepared trays and bake for 30-35 minutes or until lightly golden and cooked through. Cool for 5 minutes in the tin then transfer to a cooling rack until cold.
Slice both cakes horizontally (don’t worry, icing holds a multitude of sins!)
Spread three of the layers with a generous lashing of lemon curd.
Filling:
300ml whipping cream
1/3 jar lemon curd
Whip the cream till starting to thicken, then beat in 3 heaped tbsp lemon curd until thickened and stands in fairly firm peaks.
Spread over a third of the prepared lemon cream mixture for the three prepared layers, topping with the final sponge.
Lastly make up the glace with:
4 heaped tbsp sifted icing sugar
one lemon, juiced and zested
Sprinkles optional of choice – I used these super cute mini lemon meringues!
Sprinkles optional of choice – I used these super cute mini lemon meringues!
Sift the icing sugar into a bowl, stir in enough lemon juice to form a smooth consistency. Spoon over the top of the sponge, scatter over the zest and decorate as desired.
Allow to set before slicing.
Trust me – you want to bake this cake – you will win friends! Though this is bad as it also means you don’t get to eat as much of it…! Its so light, and lemony, and oh oh oh, and can I really fit one more slice in?