Ingredients

  • 170 grams butter, unsalted softened
  • 170 grams sugar, caster
  • 1 lemon zest only
  • 3 large eggs 170grams
  • 170 grams self-rising flour
  • Filling and Icing
  • Lemon Curd
  • Coconut Cake Icing

Directions

1. Preheat the oven to 375*F/190*C/GM 5. Grease, paper, grease 2 20cm/8in cake tins.
2. Cream the butter and sugar until light and fluffy. Add the lemon zest. Beat in 1 egg at a time, each time with 1 teaspoon flour. Beat very well. Fold in remaining flour. Add a little water to bring the mixture to a dropping consistency.
3. Divide the mixture between the prepared tins and smooth the tops with a spatula. Bake in the middle of the oven for 20-25 minutes, or until the cakes are well risen, golden and feel spongy to the fingertips.
4. Allow the cakes to cool for a few minutes in the tins, then turn out onto a wire rack to cool completely. Peel off the lining paper.
5. Sandwich the cakes with lemon curd. Frost.

Notes
Serving Ideas:Original serves 8.


Categories
Cakes
Keywords
Cakes
MacGourmet downloadLemon Victoria Sponge Cake. To import, drag image to your MacGourmet recipe box.