250g butter softened
250g castor sugar
250g self-raising flour
4 medium eggs
Finely zested rind of 2 lemons
For the syrup:
4 level tbsps castor sugar
Juice of 2 lemons
For the filling:
2 level tbsps lemon curd
For the frosting:
125g unsalted butter
250g icing sugar
4 level tbsps lemon curd
For the decoration:
3-4 tbsps lemon curd
You will also need:
2 x 18cm (7 inch) round sandwich tins, buttered and base lined
Small disposable piping bag
This seems like a lot of syrup, but it makes the cake deliciously moist.
If possible, use solid-based tins, so that no syrup leaks out.
Set the oven to 180°C/350°F/Gas Mark 4.
To make the cake: Beat the butter, add to the remaining ingredients and beat until smooth.
Divide the mix between the 2 tins and level the surface.
Bake in the centre of the oven for 30-35 minutes, until they’re just firm to the touch in the centre then remove them from the oven.
To make the syrup: Pour 4tbsps water into a small pan and add the castor sugar.
Place on a low heat and stir until the sugar dissolves.
Increase the heat and bring the mixture to the boil.
Allow it to boil rapidly for 1 minute, then remove the pan from the heat and add the lemon juice.
Remove cakes from the oven and immediately pour over the syrup, half over each cake.
Leave in the tins for about 10 minutes, until all the syrup has soaked in, then transfer to a wire rack to cool completely.
Sandwich the 2 cakes together with the lemon-curd filling.
To make the frosting: Beat the butter until very soft, then add remaining ingredients and beat until the mixture is smooth and fluffy.
Spread the frosting over the top and sides of the cake.
To decorate, spoon lemon curd into the piping bag, cut off the end to create a small hole and drizzle in a zigzag pattern over the top of the cake.
Recipe credit: Goodtoknow
Prepared, tried and tested by: Preshana Singh