Lemon cake recipe
Lemon cake Ingredients:
225g (8oz) Self raising flour
1 Teaspoon of baking powder
225g (8oz) Soft margarine
225g (8oz) Castor sugar
For the filling:
75g (3oz) Caster sugar
50g (2oz) Unsalted butter
For the icing:
125g (5oz) Icing sugar
two 20cm 8 inch round baking tins
Method for making:
Draw around the trays on baking parchment or greaseproof paper. then cut out the circles and put then in the tins.
Turn on the oven and grate the rind of a lemon. Then cut it in half and twist each half onb a lemon squeezer to squeeze out the juice.
Sift the flour and baking powder into a bowl. Then break the egges into a cup, then add them along with the margarine and sugar.
Beat everything in the bowl well, then stir in the lemon rind and lemon juice. Divide the mixture between the 2 tins.
Bake the cakes for 25 minutes until they spring up when you press them down in the middle. Then leave them on a rack to cool down.
While the cakes are cooling make the filling for your cake. Put the caster sugar into a heatproof bowl and break the eggs and add them.
Grate the rind of another lemonand squeeze the juice from it. Add the rind and the juice to the bowl. then cut the butter and add it too.
Put some water into a pan and turn on the heat so the water is just bubbling. then lower the bowl into the pan.
Spread one of the cakes with the filling. Then put the other cake carefully on the top. Don't panic if some of the filling oozes out.
Next grate some rind off the last lemon or scrape some off with a zester. Keep it to one side for decorating the cake.
To make the icing squeeze half of the lemon. Then sift the icing sugar and pour in the juice until it's like glue. Now it's ready to cover your cake with the icing.This is a great little lemon cake treat that is simple to make and the kids will really enjoy.
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