Charlotte’s ‘All the lemons’ cake

Ingredients

Cake:

• 225g salted butter, softened
• 225g caster sugar
• 4 eggs
• Zest of 1 lemon
• 225g self-raising flour, sieved
• 2 tablespoons milk (room temperature)

Drizzle:

• Juice of 1 ½ lemons
• 80g caster sugar

Filling:

• 2 tablespoons lemon curd

Lemon butter icing:

• 50g salted butter, softened
• 175g icing sugar, sieved
• 2 tablespoons lemon juice

To decorate:

• Edible decorations (Charlotte used icing flowers)

Lemon water icing:

• 200g icing sugar
• 2-3 tablespoons lemon juice

Method

1. Preheat the oven to 170°C fan and grease two 8 inch cake tins.
2. Whisk the softened butter with the caster sugar until light and creamy. Next, add the eggs and the lemon zest and whisk again. Then add in the flour and whisk until combined. Add the milk and whisk for a final time.
3. Spoon evenly into the two cake tins and bake for 25 minutes.
4. Whilst the cakes are in the oven, make the drizzle by mixing the lemon juice and caster sugar together. Poke small holes in the cake whilst it is still warm and pour evenly over both cakes.
5. Once the cakes are completely cooled, remove them from the tins.
6. Next, make the lemon butter icing by mixing the softened butter with half of the icing sugar. Then add in the lemon juice and mix. Finally, add the remaining icing sugar and whisk until fully combined.
7. Spread the lemon butter icing on top of one of the sponges. Then add a layer of lemon curd. Put the second sponge on top.
8. Finally, make the lemon water icing by combing the icing sugar and lemon juice. You want it to be thick enough that it won’t drip too much. Pour over the cake and decorate as you wish!