Ingredients:
- 6oz (175g) self-raising flour, sifted
- 1 level tspn baking powder
- 6oz (175g) butter at room temperature
- 6oz (175g) caster sugar
- 3 x size 1 eggs
- grated rind of 1 lemon
- 1 tspn lemon juice
For Lemon Filling
- 3oz (75g) caster sugar
- grated zest and juice of 1 large lemon
- 2 x size 1 eggs
- 2oz (50g) butter
For the Icing
- 2oz (50g) sifted icing sugar
- zest of 1 large lemon
- 2-3 tspn lemon juice
2 X 7 inch (18cm) sandwich tins 1½ inches (4cm) deep, greased.
Oven: gas mark 3, 325F° (170c).
Method:
Measure all cake ingredients into mixing bowl and beat until you have a smooth, creamy consistency. Then divide mixture between the 2 tins and bake on centre shelf of oven for about 35 minutes or until the centres feel springy when touched with finger.
While cakes are cooking, make filling: place sugar and grated lemon rind in a bowl, whisk lemon juice and eggs, then pour over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently until thickened, about 20 minutes.
When the cakes are cooked, remove them from oven and after 30 sec. turn out onto wire rack. When they are cold, carefully cut each one horizontally into 2, using a sharp serrated knife. Now spread the filling thickly to sandwich the sponges together.
Make icing, remove the zest from lemon. Then sift icing sugar into a bowl and gradually stir in lemon juice until you have a soft, runny consistency. Allow the icing to stand for 5 minutes before spreading it on top of the cake. Finally, scatter lemon zest over the top.
