3/4 cup 170 g (6 oz) butter
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
finely grated rind and juice of 1 1/2 lemons
3 eggs, beaten
1 1/2 cups (175 g) 6 oz self raising (self rising) flour
1/2 cup + 1 tsp (75 g) 3 oz icing sugar (confectioners sugar)
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
icing sugar (confectioners sugar)
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
finely grated rind and juice of 1 1/2 lemons
3 eggs, beaten
1 1/2 cups (175 g) 6 oz self raising (self rising) flour
1/2 cup + 1 tsp (75 g) 3 oz icing sugar (confectioners sugar)
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
icing sugar (confectioners sugar)
method
1. Butter and line the base of two 20.5-cm (8-inch) sandwich tins.
2. Whisk the butter and sugar together in a bowl until pale and fluffy, then beat in the grated lemon rind. Gradually add the beaten eggs and beat well. Sift the flour and gently fold it into the cake mixture.
3. Divide the mixture between the two tins, and smooth surface. Bake in the oven at 180°C (350°F) mark 4 for about 25 minutes, until well risen and firm to the touch.
4. Leave the cakes to cool slightly in the tins, then turn out and stand one cake on top of the other on a plate.
5. Pierce through both layers of cake with a skewer.
6. Put the lemon juice and icing sugar in a pan over a gentle heat, stir until the sugar dissolves, then bring almost to boiling point.
7. Slowly pour the hot syrup all over the top of the cakes allowing time for it to be absorbed. Cover with cling film and leave for 1 hour.
8. Whip the fresh cream until stiff. Place one cake on a serving plate, cover with the whipped fresh cream, and top with the second cake. Dust the top of the cake with icing sugar and serve.
2. Whisk the butter and sugar together in a bowl until pale and fluffy, then beat in the grated lemon rind. Gradually add the beaten eggs and beat well. Sift the flour and gently fold it into the cake mixture.
3. Divide the mixture between the two tins, and smooth surface. Bake in the oven at 180°C (350°F) mark 4 for about 25 minutes, until well risen and firm to the touch.
4. Leave the cakes to cool slightly in the tins, then turn out and stand one cake on top of the other on a plate.
5. Pierce through both layers of cake with a skewer.
6. Put the lemon juice and icing sugar in a pan over a gentle heat, stir until the sugar dissolves, then bring almost to boiling point.
7. Slowly pour the hot syrup all over the top of the cakes allowing time for it to be absorbed. Cover with cling film and leave for 1 hour.
8. Whip the fresh cream until stiff. Place one cake on a serving plate, cover with the whipped fresh cream, and top with the second cake. Dust the top of the cake with icing sugar and serve.
serving amount
serves 6 - 8
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