Step 1
Position the oven shelves towards the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease two 20cm (8in) sandwich tins with a little Trex and line the bases with greaseproof paper.

Step 2
Sift the flour, baking powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk, vanilla extract and lemon zest. Use a wooden spoon to beat the mixture together for 1-2 minutes until smooth and creamy. Share the mixture equally between the prepared tins and level the surfaces.

Step 3
Bake for 18-20 minutes. To test that the cakes are cooked, they should be golden brown, and when touched lightly the tops should spring back into place. Cool the tins for a few minutes, then remove the cakes and place on a wire rack. Peel away the lining paper and leave until completely cold.

Step 4
For the filling, beat the butter, icing sugar and lemon zest until creamy. Spread over one cake and drizzle with lemon curd. Sandwich the second cake on top. For the lemon icing, mix the icing sugar with the lemon juice to make a thin icing. Spread over the cake and sprinkle with lemon zest.

Luxury Lemon Cake

Luxury Lemon Cake

Bake this lovely cake for Mother’s Day – or simply enjoy it as a luscious treat.

8

Serves: 8

20
MINS

Bake Time: 20 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

A little Trex, for greasing
150g6oz Self-raising flour
1 tsp1 tsp Baking powder
Pinch of salt
125g5oz Caster sugar
100g4oz Trex, at room temperature
33 Eggs
2 tbsp2 tbsp Milk
½ tsp½ tsp Vanilla extract
2 tsp2 tsp Finely grated lemon zest

Filling

75g75g Butter (at room temperature)
100g4oz Icing sugar
1 tsp1 tsp Finely grated lemon zest
3-4 tbsp3-4 tbsp Lemon curd

Lemon icing

50g2oz Icing sugar
2-3 tbsp2-3 tbsp Lemon juice
Finely grated lemon zest

METHOD

Step 1
Position the oven shelves towards the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease two 20cm (8in) sandwich tins with a little Trex and line the bases with greaseproof paper.

Step 2
Sift the flour, baking powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk, vanilla extract and lemon zest. Use a wooden spoon to beat the mixture together for 1-2 minutes until smooth and creamy. Share the mixture equally between the prepared tins and level the surfaces.

Step 3
Bake for 18-20 minutes. To test that the cakes are cooked, they should be golden brown, and when touched lightly the tops should spring back into place. Cool the tins for a few minutes, then remove the cakes and place on a wire rack. Peel away the lining paper and leave until completely cold.

Step 4
For the filling, beat the butter, icing sugar and lemon zest until creamy. Spread over one cake and drizzle with lemon curd. Sandwich the second cake on top. For the lemon icing, mix the icing sugar with the lemon juice to make a thin icing. Spread over the cake and sprinkle with lemon zest.

BAKE MODE

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