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Are you mad about baking? If so, welcome to the new article series for foodies.

We've teamed up with BakingMad.com to bring you delectable desserts and bakery goodness in the form of simple, easy to follow recipes.

Classic lemon cake

This beautifully soft lemon flavoured sponge sandwiches a zesty lemon curd filling and topped with a refreshing lemon buttercream. This is a delightfully simple cake that can be turned into a real showstopped with the addition of some fresh spring flowers for decoration.

Prep: 25 Mins
Bake: 20 Mins
Makes: 1
Skill Level: Easy

Ingredients

For the cake

  • 225g Butter (unsalted)
  • 225g Unrefined golden caster sugar (we use Billington's)
  • 4 Egg(s) (free range)
  • 225g Self-raising white flour (we use Allinson)
  • 1tsp Baking powder
  • 1 Lemon juice and zest

For the filling

  • 100g Lemon curd

For the buttercream

  • 170g Butter (unsalted) softened
  • 350g Unrefined golden icing sugar (we use Billington's)
  • 1tsp Lemon extract (we use Nielsen-Massey)
  • 2tbsp Milk (whole)
  • The Method

STEP 1

For the cake: heat the oven to 190°C, (170°C, gas mark 5). Butter two 20 cm/ 8″ sandwich tins and line with non-stick baking paper

STEP 2

Beat the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

STEP 3

Gradually beat in the eggs, adding a little flour if the mixture curdles. Gently fold in the flour, baking powder, lemon zest and juice until the cake mixture is smooth.

STEP 4

Divide the mixture between the tins, smooth the surface and bake for about 20 minutes until golden and the cakes spring back when pressed. Turn out onto a wire rack and leave to cool completely.

STEP 5

Invert one cake and spread it with the lemon curd. Place the other cake on top.

STEP 6

For the buttercream, beat together the butter, icing sugar, milk and lemon extract until smooth and then gently spread on top of your cake using a palette knife. Dust with icing sugar for an added touch of decor.

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