Description
Makes 1 three layer 9 inch cake. If you want a two layer 7 inch cake, as was intended by Darina Allen who came up with this recipe, reduce the ingredients for the cake by 1/3.
Ingredients
Scale
- 190g butter, softened
- 260g caster sugar
- 4 eggs
- 260g flour
- 1.5 teaspoons baking powder
- 1–2 tablespoons buttermilk or milk
- Finely grated zest of one lemon
- Icing sugar to top
For the lemon curd
- 50g butter
- 110g caster sugar
- Finely grated zest and juice of 2 lemons
- 2 eggs and 1 egg yolk, beaten together
Instructions
- First, make the lemon curd.
- Melt the butter over a gentle heat.
- Mix in the sugar, lemon juice and rind.
- Add in the eggs.
- Stir over a low heat until the mixture thickens to a good coating consistency.
- If like mine yours goes a little clumpy at the end because you briefly got distracted, sieve after cooking.
- Leave to cool.
- To make the cake, first cream the butter, lemon zest and sugar together until fluffy.
- Add the eggs in one a time, mixing well.
- Sift the flour and baking powder in.
- Mix all the ingredients together and add in the milk if it needs a bit of moisture.
- Grease and line a 9 inch cake tin.
- Pour in 1/3 of the cake mix.
- Bake in the oven at 180C for approximately 20 minutes, until the top is a little bit golden and a skewer inserted in the middle comes out clean.
- Turn onto a wire rack to cool and repeat twice with the remaining mixture.
- When the cakes are entirely cooled, spread the lemon curd on one, sandwich another cake on top, spread lemon curd on that and sandwich with the top layer.
- How much of the lemon curd you use it up to you, I had about 1-2 tablespoons left which next time I’d probably horse on the cake as well.
- Top by sprinkling with icing sugar.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Baking