This cake is a real classic. With lemony syrup drizzled all over it, it’s super moist and tangy. You can fill it with homemade lemon curd (we have a recipe for that in The SuperJam Cookbook) or marmalade.
For the cake:
300g Self Raising Flour
300g caster sugar
250ml whole milk
150g lemon curd or marmalade
Zest and juice of two lemons
½ tea spoon vanilla essence
For the drizzle:
Juice and zest of a lemon
75g Caster Sugar
Step 1: Preheat the oven to 175 degrees, Gas 3.
Step 2: Using an electric mixer, give the eggs, butter, sugar, lemon juice and zest a good blending until smooth.
Step 3: Sift the flour into the mixture then and add the milk gradually, mixing all the time. Mix it all together until it is light and smooth.
Step 4: Pour the mixture into two 20cm circular baking tins and bake for about an hour, until golden brown.
Step 5: To make the drizzle, boil the sugar, lemon juice and zest in a saucepan, along with 50ml of water, until you have thick sticky syrup.
Step 6: Allow the cakes to cool then sandwich them together with the lemon curd or marmalade and drizzle the syrup on top.