Watch how to make our Easter lemon cake here >
Light and fresh with a zingy twist, this surprisingly easy sponge cake makes the perfect teatime centrepiece.
1. Preheat the oven to 180°C/fan 160°C/Gas 4. Lightly grease 2 x 20cm sandwich cake tins and line the bases with baking paper.
2. Put the lemon zest, vanilla, baking margarine and sugar into a large bowl and beat until pale and fluffy.
3. Gradually add the beaten eggs with a little of the flour. Carefully fold the rest of the flour and the baking powder into the mixture. Add the milk, mix and
spoon into the tins.
4. Bake for 20 minutes or until risen and light golden in colour and a skewer comes out clean when inserted into the middle. Leave to cool slightly, then remove from
the tins and place on a cooling rack, peel away the paper and leave to cool.
5. For the filling, beat together the butter, icing sugar and lemon juice until creamy. When the cakes are cool, spread lemon curd onto one cake, top with the butter cream and put the other cake on top.
6. To make the topping, beat together the icing sugar and approx 40ml cold water until smooth, stir in the lemon curd and spoon over the cake, and leave it to drizzle down the sides. Top with the lemon and orange slices.
"Instead of baking margarine, you can use the same quantity of butter for an extra creamy, luxurious texture." - Amanda Grant, Editor, The Co-operative Food magazine.
This recipe came from Issue 1 of The Co-operative Food magazine. Find out more about The Co-operative Food magazine and view online here >