There’s nothing like making a homemade cake to show someone you care. This lemony curd cake has a real zest to it and makes a nice change from chocolate.
SERVES 10 – PREP 20 MINS – COOK 25 MINS
175g golden caster sugar
Finely grated zest 2 lemon
175g self raising flour
1/2 tbsp baking powder
6tbsp lemon curd
200ml crème fraiche
Juice of 1 lemon
150g icing sugar, sieved
1 Heat the oven to 180C or Gas 4. Grease and line 2 x 18cm round cake tins.
2 Put the margarine, caster sugar, lemon zest, eggs, self raising flour and milk into a large mixing bowl. Use an electric mixer to gently mix everything together. Increase speed and mix for about 1 minute until smooth.
3 Divide the mixture between the tins and bake for 25 mins until the cakes are well risen and just firm.
4 Transfer to a wire rack to cool.
5 Put one cake onto a board or plate and spread over the lemon curd. Spoon on the crème fraiche and gently spread over. Top with the other cake.
6 Gradually add just enough lemon juice to the icing sugar to make it thick. Spread the icing over the top of the cake.
Shortcut: No time to make icing
Per serving: 430 cals, fat24g, (8g saturated), 54g carbs
Why not try this raspberry layer cake?
Or you could attempt our lower fat chocolate and vanilla cupcakes?