This lemon cake recipe is in many ways a family secret. Yes, it does stem from a Mary Berry "all in one" recipe but the way my gran has always put it together using nothing but a tablespoon and bowl its taken on a kind of legendary position in my family - hyperbolic I know!
So this bank holiday given that it was both my Grandmas birthdays - Happy Birthday - I took over the golden spatula to make this lemon sponge birthday cake, which went down very nicely even if I do say so myself! If your a fan of the beauty that is the traditional victoria sandwich then you should definitely give this one a try, teamed with Sainsburys "taste the difference" lemon curd its the perfect sweet but not sickly treat.
Ingredients
6oz (or 1 and 1/2 tablespoons if your feeling brave!) of Flour, Sugar and Margarine
3 eggs
1 tsp of baking soda
1 lemon
Filling
Double Cream
Lemon curd
Method
Put the flour, sugar, margarine, eggs and baking soda in a bowl and whisk together with an electric mixer until well blended.
Grate the lemon rind into very fine pieces (it practically makes this cake one of your five a day!) and add it to the mix folding it through so as not to loose the air you put in with all that mixing.
Tip the mixture into 2 sandwich tins and bake for 20 minutes at 200 degrees in a pre-heated oven before removing - to see if its cooked gently touch the top. If it springs back its done!
Once cooled fill with lemon curd before whisking the cream and adding this on top in small "dollops" before smoothing down. Don't worry if this is spilling out the sides, it all adds to the homemade cake atmosphere - wink wink!
Serve it up with a sprinkling - lets face it this was more a tipping - of caster sugar on top and enjoy with a cup of tea or coffee for a perfect decadent snack.
If you liked this recipe please let me know if you want more, or tell me how it turned out. I'd love to know! Whats your favourite cake?
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