This is the most wonderful lemon cake you will ever make (and eat) it is so light and delicious and topped off with beautiful lemon curd and strawberries it is a winner. Not only does it taste wonderful it is a stunner in looks.
I often make it for friends and family and it is constantly requested, along with my pavlova as they are not heavy and I think that is an issue with most cakes, and desserts, no one wants to feel too full or bloated after enjoying a piece of cake…heaven no…room for more please!
Ingredients:
- 100g unsalted butter, softened
- 165g caster sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 1¹⁄³ cups self raising flour
- 125ml milk
- zest of 3 lemons
- Lemon curd
- Strawberries for decorating
- Icing sugar to dust on top
Method:
- Preheat the oven to 180C° (160C° fan forced).
- Grease a 20cm cake tin and line the base with baking paper.
- With your mixer beat the butter, sugar and vanilla until light and creamy.
- Add the eggs one at a time, beating well between additions.
- Fold through the flour and milk in two alternate batches until just combined.
- Then gently fold through the lemon zest.
- Tip the mixture into the cake tin and bake for 35-40 minutes, or until the cake springs back when touched gently in the centre.
- Remove from the oven, let cool 5 minutes in the tin, then transfer to a wire rack to cool completely before decorating.
- With a sharp knife slice a circle from the top of the cake.
- Spread lemon curd inside the removed circle area. Decorate with halved strawberries.
- Replace circle of cake back on top. Dust with icing sugar.
Enjoy…and please leave me a comment below if you have made this and really enjoyed it as much as I do♥
