Lemon drizzle cake is a family favourite, usually I make a loaf cake soaked with lemon icing but on this occasion I made a layer cake filled with a delicious lemon cream curd.
To make this cake you will need:
200g of caster sugar
200g of unsalted butter
The zezt of 2 lemons
3 beaten eggs
200g self raising flour
Preheat the oven to 180C. Grease and line a 20cm springform cake tin
Beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy, using an electric whisk.
Gradually add the eggs, whisking until the egg is incorporated into the mixture. Carefully fold in the flour.
Pour the cake mixture into the prepared cake tin and bake in the oven for 30-40 minutes.
To make the filling you will need:
115g icing sugar
4 tablespoons lemon curd
Place the icing sugar and butter into a bowl and mix well until smooth, add the lemon curd and mix well. Split the cake horizontally in half. Spread the base cake half with the mixture and top with the second half of the cake.
To make the topping you will need:
55g icing sugar
Add enough lemon juice to the icing sugar to make a thick icing. Drizzle over the top of the cake and allow to set.