This is the best cake ever. I'm not lying to you. I know it doesn't look much on the photo above, and I did meant to take a better shot of it cut up on a plate, but well, we ate it and I'm not going to apologise for that.
This cake is a bit of a hybrid. It's basically this recipe (which is my standard and works very well) but with a few add-ins, mainly lemon and the method tweaked slightly.
It worked turned out perfect and Mr M said it was the best cake I've ever made. Not a crumb was left and the kids enjoyed it too. I was actually sad when it was all gone so I may make another this weekend.
Lemon Victoria Sandwich
For the cake;
200g caster sugar
200g butter, softened
200g self raising flour
1tsp baking powder
zest of 1 lemon
juice of 1/2 lemon
For the filling;
100g butter, softened
140g icing sugar, sifted
drop of vanilla extract
jar of lemon curd
icing sugar for sifting over the cake
Preheat the oven to 180c/gas mark 4. Butter two 20cm sandwich tins and line the bottom with non-stick baking parchment.
Put the softened butter and caster sugar in a bowl (or mixer) and beat together well. Add two of the eggs, a few drops of the vanilla extract, lemon zest and half the flour. Beat well to combine. Add the last two eggs along with the rest of the flour, the baking powder and the milk. Beat again to combine the ingredients. If the mixture is a little stiff you make like to add a little lemon juice.
Divide the mixture between the two tins, leveling off with a spatula or spoon. Place the tins in the oven and bake for around 25 minutes until golden and the sides of the sponge have come away from the side of the tin slightly. The cake is ready when the sponge springs back with you press it lightly. Leave the cake to completely cool in the tins.
To make the filling; beat the butter until smooth and creamy, then gradually beat in the icing sugar and vanilla extract. Spread the butter cream over the top of one of the sponges and spread the lemon curd over the other sponge. Sandwich the two halves together and dust a little icing sugar over the top.
A note about the lemon, I've said add the zest of 1 lemon but this is purely down to taste. If you want it less lemony use less or if you want more of a lemony hit feel free to use two lemons! Totally up to you. I'd also use the best quality lemon curd you can find, the cheap stuff doesn't really cut the mustard and you don't want to ruin a perfectly good sponge with inferior lemon curd now do you?
I made this using my KitchenAid stand mixer (as I do for the majority of my baking), however it works equally well by hand, it's just harder work!
Mrs M x
love & kisses