Lemon Sponge Layer Cake

2 x 15cm/6” tins and 2 x mixing bowls

LEMON SPONGE
100g softened butter
100g caster sugar
2 eggs
2 lemons, rind and juice
100g Doves Farm Organic Self Raising White Flour
butter, for tins

LEMON FILLING AND TOPPING
50g granulated sugar
3 tbsp lemon marmalade
50g softened butter
50g cream cheese
125g icing sugar

180°C, Fan 160°C, 350°F, Gas 4

Lemon Sponge            

1. Pre-heat the oven.
2. Rub some butter around the inside of 2 x 15cm/6” tins or insert cake liners.
3. Beat together the butter and sugar. 
4. Break the eggs into the bowl one at a time, beat until they are incorporated. 
5. Finely grate the lemon rind into the bowl and beat again.
6. Sieve the flour into the bowl and stir to incorporate.
7. Squeeze the lemons (keep two left-over lemon halves for later) add the juice to the bowl and mix well.
8. Divide the mixture between the prepared tins.
9. Bake for 18-20 minutes.
10. Turn the cakes out onto a wire rack and leave to cool.

Lemon Filling & Topping

1. Slice the left-over lemon halves into fine, thin strips.
2. Put the lemon and sugar into a saucepan and cook over low heat for 15 minutes, shaking the pan occasionally as the sugar melts into a syrup.
3. Tip the lemon and syrup onto a plate and leave to cool.
4. Spread the lemon marmalade on one sponge layer and place the second sponge layer on top.
5. Measure the butter and cream cheese into a bowl and beat them together.
6. Add the icing sugar and beat until smooth.
7. Spread over the top and sides of the cake.
8. Decorate the top with the prepared lemon rind.