Pam’s Lemon Drizzle
Cake
- 225g butter
- 840g caster sugar
- 4 eggs
- 340 g self raising flour
- Zest and juice of 2 lemons
- 1/2 teaspoon baking powder
- 120ml milk
Preheat the oven to 160 degrees C.
Grease and line two 6″ cake tins.
Combine flour and baking powder in a small bowl; add to lemon zest and sugar. Add butter, eggs, and milk and beat with an electric mixer until batter is smooth and fluffy.
Transfer batter into the prepared tins and smooth out the top.
Bake in the preheated oven for about 30 minutes. Remove from oven and cool.
Filling
- 40g softened unsalted butter
- 125g sifted icing sugar
- 50g lemon curd
Cream together the butter, sifted icing sugar and lemon curd for 5 minutes until soft, pale and fluffy.
Topping
- Juice of 2 lemons
- 225g caster sugar
Whisk sugar and lemon juice together in a bowl until smooth and drizzle over the cooled cakes.
Dust with icing sugar
All the ingredients are available in the shop, but even better, treat yourself to the real thing, freshly made by Pam!