All in One Lemon Sponge Layer Cake

2 x 15cm/6” round baking tins, electric beaters, 2 x mixing bowls or food processor

LEMON LAYER CAKES
100g butter
2 eggs
100g caster sugar
100g Doves Farm Organic Self Raising White Flour
1 tbsp lemon juice
butter, for tins

LEMON BUTTERCREAM FILLING
75g icing sugar
2 tsp lemon rind, grated
50g butter

LEMON WATER ICING
75g icing sugar
4 tsp lemon juice

180°C, Fan 160°C, 350°F, Gas 4

Lemon Layer Cakes

1. Pre-heat the oven.
2. Rub some butter around the inside of two 15cm/6” round baking tins or insert a baking liner.
3. Chop the butter into small cubes and put them into a mixing bowl or food processor.
4. Break the eggs into the bowl.
5. Add the sugar, flour and lemon juice.
6. Beat or pulse the ingredients together to make a smooth mixture.
7. Divide the mixture between the tins and smooth the tops.
8. Bake for 15-20 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
9. Leave the cakes to cool in the tins for 5 minutes.
10. Turn the cakes out onto a wire rack and leave until completely cold.

Lemon Buttercream Filling

1. Sieve the icing sugar into a bowl.
2. Finely grate the lemon rind into a separate mixing bowl.
3. Chop the butter into small cubes.
4. Add the butter cubes to the mixing bowl and beat to combine.
5. Continue beating, adding the icing sugar a spoon at a time.
6. Spread over the top of one cold sponge.
7. Place the other sponge on top.

Lemon Water Icing

1. Measure the icing sugar into a bowl.
2. Add the lemon juice and stir into a smooth paste.
3. Spread the icing over the top of the cake.