A showstopping, lemon sponge layer cake with a delicious lemon curd icing and beautiful edible crystallised violets and primroses on top
Ingreadient
- 250g butter, plus a little for the tin
- 250g golden caster sugar
- 250g self-raising flour
- 1 tsp baking powder
- 4 large eggs
- 2 lemons, zested
- 1-2 tsp milk
- 250g butter, very soft
- 500g icing sugar
- 3 lemons, zested and juiced
- 1 jar lemon curd
- crystallised flowers, to decorate
Direction
- Heat the oven to 180C/fan 160C/gas 4. Butter and line the bases of 3 x 20cm sandwich tins. Beat the butter, sugar, flour, baking powder, eggs and lemon zest together with beaters until you have a smooth batter. Add enough milk so the mix just drops off a spoon.
- Divide the mixture between the tins and bake for 20-25 minutes, swapping the tins around halfway through so that they brown evenly. When they’re ready, a skewer poked in should come out clean. Cool on wire racks, cooked-side up.
- Make the icing by beating the soft butter with the icing sugar, lemon zest and juice until light and fluffy. Use 2/3 to fill the cake and top each layer with some lemon curd. Frost the top with the rest of the buttercream and finish with sugar flowers.
