Ingredients Cake:
- 6 Large Eggs
- 300g / 12oz Butter
- 300g / 12oz Sugar
- 300g / 12oz Self Raising Flour
- 150g / 6oz Plain Flour
- 1 tsp Glycerine
- 1 Lemon - juiced and zest finely grated
Ingredients Lemon Drizzle Icing:
- 100g / 4oz Icing Sugar
- 2 Lemons - juiced and zest finely grated
Ingredients Lemon Curd
- 100g / 4oz Caster Sugar
- 2 Lemons - juiced and zest finely grated
- 50g / 2oz Unsalted Butter
- 2 Medium Eggs
Products
- PME Round Cake Pan 7 x 3
- Electric Mixer (optional)
- And a sieve, whisk and 2 mixing bowls!
Method
To make the sponge:
Step 1
Place the butter and sugar into a bowl and cream together until light and fluffy.
Step 2
Add the eggs one at a time, beating each egg in well before adding the next.
Step 3
Gently fold in the flour and lemon zest until almost evenly mixed.
Step 4
Carefully fold in the lemon juice and glycerine to complete the mixing.
Step 5
Pour into the cake pan and bake at 160°C for approximately 1 hour 30mins until golden brown.
To make the Lemon Drizzle Icing:
Step 1
Dissolve the icing sugar in the lemon juice. Add the zest and warm either in a pan or microwave.
Step 2
Pour the warmed icing over the cake whilst the cake is still hot.
To make the Lemon Curd:
Step 1
Put the lemons, sugar and butter into a bowl and place over a pan of water. Warm until the butter dissolves.
Step 2
Pour the warmed icing over the cake whilst the cake is still hot.
Step 3
Pour into the cake pan and bake at 160°C for approximately 1 hour 30mins until golden brown.
