I love the old classics when it comes to cakes – Vickie sponge, coffee cake made with old fashioned Irel and lemon cake. This is my mums recipe and it always gets absolutely devoured when she makes it. It’s one of those cakes that everyone seems to like, even people who say they don’t like cake! Yeah apparently there are people who don’t like cake?!
It’s tangy and sweet without being bitter. The quality of the lemon curd is very important in this, so try and get the best you can, or even make your own! I actually use M&S Lemon Sauce instead of traditional curd, because it has a really thick texture and a delicious creamy lemon flavour. If you can’t get that then I recommend Avoca Lemon Curd.
For the Cake
225g Unsalted butter, softened
225g Golden caster sugar
225g Self-raising flour
4 Large free range eggs
Juice of ½ a lemon
1 jar/pot of M&S Lemon Sauce or Lemon Curd
Icing
225g Icing Sugar
Juice of ½ a lemon (may need a little more depending on the mix)
Preheat oven to 160° C
Beat the butter and sugar together until light and fluffy with a handmixer. Beat in the eggs one at a time until everything is well combined. Add in the lemon juice.
Sift in the flour and fold into the wet mixture.
Grease and flour two baking tins (8”inch) then divide the mixture between them as evenly as you can, leaving room to rise.
Bake in the oven for 25-30mins until golden and risen. I always test with skewer before removing from the oven - if it comes out clean the cake is done.
Allow to cool on, then get on with the icing.
Mix the icing sugar in a bowl with the lemon juice and mix until you have a smooth paste, if it’s too runny add a little more icing sugar and if it’s too thick add more lemon juice.
Once the cakes are cool, remove from the tin and allow to cool completely before icing. Then smother the inside with the lemon sauce or curd and sandwich together. Then cover the top with the lemon icing and allow to drizzle down the sides.... yummy!