Lemon cake

Method for sponge
1. Melt the butter and keep it aside to cool down.
2. Pre–heat the oven to 170˚C.
3. Grease a 7 inch loose bottomed cake tin with a teaspoon of melted butter, and line the base of the tin with some greaseproof paper, grease the paper with a tiny bit of butter, then dust the paper and the sides of the tin lightly with about 1 teaspoon of flour.
4. Whisk the eggs, sugar and vanilla in a large bowl using an electric whisk until the mixture is thick enough to form a trail which holds its shape for a few seconds when you lift up the whisk (this is called the ‘ribbon’ stage).
5. Sieve the flour over the egg and sugar mixture, and fold it in gently with a metal spoon.
6. Add the cooled and melted butter and then fold it in gently as well.
7. Bake it immediately in the centre of a pre-heated oven at 170˚C for about 30 minutes – check that the sponge is cooked by inserting a clean knife into the centre – it should come out clean and dry when the sponge is cooked through; if the knife comes out sticky, then put the sponge back in the oven for a few more minutes.
8. When the sponge is done keep it aside until it cools down, then use a knife to loosen it from the sides of the tin, remove it and place it carefully onto a plate.

Ingredients for sponge
4 eggs
120g sugar
120g plain flour
30g butter (melted)
1 teaspoon vanilla extract

Lemon Syrup Method
Heat the lemon juice and sugar together in a pan over a medium heat until the sugar has dissolved and then keep it aside to cool down.

Lemon Syrup Ingredients
Juice of 2 large lemons (80mls)
120g sugar

Lemon curd icing Method
1. Whisk the butter in a large bowl with an electric whisk – for about 1 minute – until it is soft and creamy.
2. Add the sieved icing sugar a little at a time to the butter while continuing to whisk for about another minute until it is thoroughly blended in.
3. Add the lemon curd and continue whisking for about half a minute.
4. Add the cream cheese and continue whisking for another half minute until the mixture is smooth.

Lemon curd icing Ingredients
200g unsalted butter
200g icing sugar (sieved)
200g full fat cream cheese
200g lemon curd (home made or ready made)

Final Assembly of Cake
1. Split the sponge carefully into two equal layers, and spoon the lemon syrup evenly onto the cut surface of each half.
2. Spread ⅓ of the icing onto the bottom sponge.
3. Cover the iced bottom sponge with the top layer of sponge.
4. Spread the remaining icing onto the top and sides of the cake, and smooth it with a spatula.