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For the cake:
100g/4 oz butter or margarine, softened
100 g/4 oz caster (superfine) sugar
2 eggs, lightly beaten
100 g/4 oz/1 cup self-raising (self-rising) flour
A pinch of salt
Grated rind and juice of 1 lemon
For the icing (frosting):
100g/4 oz butter or margarine, softened
225 g/8 oz icing (confectioners') sugar, sifted
100 g/4 oz lemon curd
Icing flowers for decoration |
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Method:
To make the cake, cream together the
butter or margarine and sugar until light and fluffy. Gradually beat
in the eggs, then fold in the flour, salt and lemon rind. Spoon the
mixture into two greased and lined 18 cm/7 in sandwich tins (pans) and
bake in a preheated oven at 180°C/350°F/gas mark 4 for 25 minutes
until firm to the touch. Leave to cool.
To make the icing, beat the butter or margarine until soft, then beat
in the icing sugar and lemon juice to make a spreadable consistency.
Sandwich the cakes together with the lemon curd and spread
three-quarters of the icing over the top and sides of the cake,
marking into patterns with a fork. Place the rest of the icing in a
piping bag with a star nozzle (tip) and pipe rosettes round the top of
the cake. Decorate with icing flowers.
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