This is a little bit more interesting than a Victoria Sponge and if you like lemon cake then you are in for a real treat. For the filling I used lemon curd and mascarpone. The mascarpone prevents the cake from being too bitter and makes it a little bit more light and refreshing.
Ingredients:
250g flour (plus extra for dusting)
100g caster sugar
1 tspn lemon extract
juice of half a lemon
1 tbpsn baking powder
4 eggs
200g butter
1 jar lemon curd (I used about 3 tbspn)
1 small tub mascarpone
- Preheat the oven to gas mark 4/ 179 degrees celsius
- Grease 2 sandwich tins with butter and line with baking paper
- In a large mixing bowl add the sugar and butter. Using an electric whisk mix until it becomes creamy
- Add the eggs, lemon juice and lemon extract and whisk again until light and fluffy
- Add the flour and baking powder and using a wooden spoon mix everything together until it is properly mixed. Pour half into one sandwich tin and the other half into the other tin
- Put in the oven for 20-25 mins
- Once out of the oven leave to cool for 10 mins. Then take the cake out of the tins in the paper and leave to cool completely
- Once cooled turn the layers of cake upside down. On one of the layers spread the mascarpone. Then spread the lemon curd on top
- Take the other layer and put this on top and sandwich together
- Dust the top with flour and enjoy
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