Mother's Day Lemon Cake

Mother’s Day Lemon Cake

Cake8oz Sunflower margarine8oz caster sugar8oz self raising flour and � tsp baking power4 eggs (free range is best)3 lemons4 tbs lemon curd

Icing3oz butter6oz of icing sugarJuice of 1� lemons

Topping 3tbs icing sugar1.5 tbs lemon juice

Method 1. Grate the zest of two lemons and add to the sugar2. Cream together marg and sugar 3. Beat in eggs gradually4. Seive flour and baking powder 5. Stir in flour to rest of mixture.6. Add the juice of one lemon7. Divide mixture equally between 2 x 7in greased and lined sandwich tins 8. Bake for 20-25 minutes at 180�C or Gas Mark 4-5.9. Insert a skewer into the centre of the cake, if clean the cake is cooked.10. Cool on a wire rack.11. Cream together 3oz of butter with icing sugar and 1 tbsp lemon curd 12. Pipe round one half of sponge cake, place the other half on the top then spread the rest evenly over middle 13. Mix the rest of the icing sugar with lemon juice then pour onto the cake until it runs down the side

By Karen Thomas, The Enchanted Bakery, 26 Barden Road, Tonbridge TN9 1XT  01732 773313