I still have a little of my homemade butter left, and as it is the weekend, here is a cake treat. Only small slices allowed of course … 😉
Please note you need to weight the beaten eggs, in order to match that weight with the flour, sugar and butter. It is a bit fiddly, but worth the extra effort.
- 2 eggs, beaten (please weight the beaten eggs)
- Weight of two eggs in butter, caster sugar and sifted self raising flour
- Zest of one lemon
- 2 tbsp of lemon juice
- 1 cup of double or whipping cream
- 1 jar of lemon curd
- Icing sugar to dust
- Preheat the oven to Gas mark 4.
- Cream the butter and sugar together in a food mixer.
- Add the eggs and then the lemon juice. Then gently fold in the flour and zest.
- Pour the batter into a small (about 7 inch) sandwich cake tin and place in the oven to bake for about 25 minutes. When the cake is golden brown and when tested with a skewer it comes out clean, it will be ready.
- Set aside to cool.
- Split the cake in half to form a top and bottom.
- Take the bottom half and spread with about 150 ml of lemon curd. Remember to reserve about 2 tbsp.
- Whip the cream, until thicken (be careful if using double cream, you don’t what to over whip it and end up with butter!)
- Fold the reserved lemon curd into the cream, and then spread on top of the lemon curd half of the sponge.
- Place the top half of the sponge onto the bottom half.
- Dust the top with icing sugar.
You can decorate the cake with sugar lemon slices and cream rosettes or keep it simple.
- Lemon Surprise Pudding (busyellebee.wordpress.com)
- Elle’s Spiced Orange Surprise Pudding (busyellebee.wordpress.com)