Lemon Sandwich -

Lemon Sandwich

Ingredients

225 g (8 oz) butter or margarine, softened
225 g (8 oz) caster sugar
4 eggs, beaten
225 g (8 oz) self-raising flour, sifted
1 tablespoon (15 ml) hot water
Grated rind and juice of 1 lemon
50 g (2 oz) unsalted butter
100 g (4 oz) icing sugar, sifted
6 tablespoons lemon curd

Details

Serves: 8

Method

1 Grease and line 2 x 20 cm (8 inch) round sandwich tins.

2 Beat together the butter and caster sugar until light and fluffy. Beat in the eggs, a little at a time.

3 Fold in the flour, using a metal spoon. Fold in the hot water and lemon rind to produce a soft dropping consistency. Divide the mixture between the prepared tins.

4 Level the surface and place in the centre of a preheated oven, 180˚C (350˚F), Gas Mark 4, for 40 minutes, or until well risen and golden. Leave to cool in the tins for 5 minutes, then carefully turn out and cool completely on a wire rack.

5 Cream the unsalted butter until pale and fluffy. Beat in the icing sugar and lemon juice. Spread the lemon buttercream over one half of the cake and the lemon curd over the other half.

6 Sandwich the 2 halves together and dust the top of the cake with icing sugar just before.

PREPARATION TIME: 30 MINUTES
COOKING TIME: 40 MINUTES
OVEN TEMPERATURE: 180˚C (350˚F), GAS MARK 4

Related food category:

• Teatime Favourite