Zingy Lemon Cake

A simple and delicious lemon cake made with cupboard cake ingredients, just have a jar of lemon curd on hand. I have iced mine to look like a sunshine cake to celebrate those fresh zingy flavours.

Ingredients

For the cake:

Weigh 3 eggs and take the same amount of;

Soft butter

Caster sugar

Self-raising flour

1 tbspn lemon curd

1 tspn baking powder

For the lemon drizzle:

Juice of one lemon

50-75g caster sugar and mix to make a thick paste

Method

Step One

Whisk together all the cake ingredients in a mixer and pour into a preheated oven at 180 to 200c, gas mark 4 for 30-45 minutes, or until golden brown.

Step Two

Once removed from the oven, pour the lemon drizzle on straight away and allow to soak in before removing.

Step Three

Slice through the middle horizontal and sandwich with lemon curd, and top with lemon butter cream if desired.