Lemon Cake

Butter or Margarine 125 gm 250 gm 500 gm

Caster Sugar 125 gm 250 gm 500 gm
Lemon 1 1 2
Eggs 2 4 8
Self-Raising Flour 125 gm 250 gm 500 gm
Vanilla ¼ tsp ½ tsp 1 tsp
Lemon curd 80 gm 160 gm 300 gm
Butter cream 300 gm 600 gm 1.5k
Candied lemon zest To garnish
Method
1. Line or butter and flour two round Victoria sponge tins.
2. Wash and zest the lemon and place in a round bottomed bowl
3. Cream the butter with the sugar and lemon zest with a wooden spoon until light and
fluffy with a pale with colour.
4. Slowly beat the egg in one at a time making sure that the egg is completely
combined to prevent the mix splitting. Should it start to spilt add a teaspoon of
flour.
5. Add the vanilla to your mix and stir in.
6. Carefully sift the flour and then fold into the egg mix using a metal spoon so as not
to knock all the air out. Do not over mix the flour as you will activate the gluten
and make you sponge heavy.
7. Split the mix into the two tins and place into a pre-heated oven, 170°C and cook
until a light golden brown and the cake is pulling away from the sides of the tin. It
should have a soft springy top.
8. Turn the cakes out onto a cooling wire and allow to cool before filling.
9. Place one cake onto a plate with the bottom up and spread with half the butter
cream.
10. Spread half the lemon curd over the top of the butter cream and place the remaining
sponge on top.
11. Decorate the top with the remaining butter cream creating a scalloped Patten with a
pallet knife.
12. Melt the remaining lemon curd in a microwave so that it becomes soft and runny,
drizzle over the top of the butter cream and scallop again with the side of a pallet
knife to create a marbled affect.

Butter Icing

Butter 60 gm 120 gm 240 gm

Icing Sugar 120 gm 240 gm 480 gm
Vanilla 1 drop ¼ tsp ½ tsp
A little of the lemon juice To taste
Method
1. To make the butter icing sift the icing sugar.
2. Beat the butter until soft.
3. Add the icing sugar and beat until completely mixed.
4. Add the vanilla and lemon to taste.