Lemon Cake

This is the type of cake I can make (and blog about) in my sleep, so here goes. It’s extremely simple to make, hardly requires any effort and looks quite cute!

Ingredients:
6oz caster sugar
6oz butter
3 eggs
6oz self-raising flour
Rind and juice of 2 lemons

Method:
Preheat the oven to 180 degrees Celsius.

Cream the butter and sugar together. Add the eggs a little at a time along with a sprinkling of flour. Fold in the rest of the flour and then mix in the lemon rind and enough juice to taste.

Divide the mixture evenly between 2 prepared sandwich tins (I prefer to line with baking parchment and then grease lightly). Bake in the oven until golden brown, springy to touch and an inserted skewer comes out clean. Leave to cool completely.

For this cake, I chose to make a cream cheese frosting, but it works just as well with glace icing as a lemon drizzle cake. I just had cream cheese in the fridge that needed using up.

To make the frosting, you’ll need 600g icing sugar, 100g unsalted butter, 250g cream cheese (full fat Philadelphia works best).

Beat the icing sugar and butter together until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is totally incorporated. Continue beating until the frosting is light as fluffy. Place in the fridge until ready to use.

Once cool sandwich the cakes together with lemon curd. Spread the frosting over the top and sides of the cake, creating an even finish with a palette knife.

And there you have it: an extremely easy lemon cake. The frosting makes it quite indulgent, but is still the perfect accompaniment to a cup of tea in the afternoon!