Hi again everyone…
So this recipe is quite similar to the lemon victoria sponge I posted about before but this one is filled with vanilla buttercream and lemon curd. It makes the perfect celebration cake or just a tasty treat for your friends and family.
Before I get into the recipe for this delicious cake I just want to take a moment to talk about the importance of oven temperature when baking. Simply forgetting to preheat the oven for enough time can really mess up the cooking time for your cakes – so here is a guide by Which with some super useful information in…
or check out my blog post with my top tips 🙂
225g soft spread
225g caster sugar
225g SR flour
4 large eggs
1tsp baking powder
Finely grated rind of 2 lemons
50g unsalted butter/soft spread
175g icing sugar
1tsp vanilla extract
1tbsp semi-skimmed milk
Caster sugar, for top
1.Preheat the oven to 180°C/Gas mark 4. Grease and line 2 loose bottom round 8in sandwich tins.
2.Measure all the cake ingredients into a large mixing bowl and whisk until smooth with an electric hand mixer.
3. Divide evenly between the 2 sandwich tins and place on the middle shelf of the oven.
4.Bake for 25-30 minutes or until well risen, golden and a skewer comes out clean.Place onto a wire rack to cool.
5.In the meantime, whisk the soft spread, icing sugar, vanilla extract and milk in a large mixing bowl until smooth.
6.Once cool, remove cakes from tins and place one onto a cake board or cake stand. Using a spatula smooth the buttercream onto one of the cakes.
7.Then spread the lemon curd onto the other cake with a knife.
8.Place the other cake over the top and sprinkle with caster sugar. Store in an airtight container.
Hope you enjoy