Luscious lemon cake

Airy sponge laced with citrus syrup and a creamy centre, this bake ticks a lot of boxes. Serve for afternoon tea, or as a dessert to round off a summer get-together

Prep:30 mins
Cook:25 mins
plus cooling
Serves 10
Easy

Nutrition per serving

kcal 522
fat 35g
saturates 21g
carbs 46g
sugars 0g
fibre 1g
protein 5g
salt 0.76g

Ingredients

200g softened butter , plus extra for the tins
200g golden caster sugar , plus 3 tbsp
2 Morrisons Market Street unwaxed lemons , plus extra pared lemon zest to decorate
4 eggs
200g self-raising flour
1 tsp baking powder
1-2 tbsp milk
300ml double cream
1 tbsp icing sugar , plus extra for dusting
3 tbsp lemon curd

Method

Heat the oven to 180C/160C fan/gas 4. Butter two 18cm cake tins and line with baking parchment. Tip the caster sugar in a bowl, then finely zest the lemons into the sugar over the bowl (this ensures the aromatic citrus oils seep into the sugar). Rub the lemon zest into the sugar using your fingertips, then add the butter and beat using an electric whisk for 2-3 mins until the mixture is pale and creamy. Add the eggs, one at a time, beating between each addition, then fold in the flour and baking powder until smooth. Juice half of one of the zested lemons (to give you 2 tbsp) and fold this into the mixture along with just enough of the milk to make a spoonable batter. Divide the batter between the prepared tins and bake for 20-25 mins until golden and risen and the sponge springs back when pressed lightly.
Juice the remaining 1½ lemons into a bowl and stir in the 3 tbsp caster sugar. Brush some of this lemon sugar syrup over the warm sponges in the tins, then leave to cool completely.
When almost ready to serve, put one sponge on a cake stand or serving plate, then drizzle over another spoonful of the lemon syrup. For the cream filling, whip the double cream and icing sugar to soft peaks. Spread the lemon curd over the sponge, then dollop over the whipped cream and smooth it to the edge. Sandwich with the second sponge, flat-side up. Dust with icing sugar and decorate with some pared lemon zest. Will keep chilled for up to three days.