Introduction: Lemon Curd Cake
6oz soft margarine (such as Stork)
6oz caster sugar
6oz self-raising flour, sifted
1 1/2 tsp baking powder
grated rind of 1 lemon
Lemon curd (see my recipe)
For the syrup
8 tsp icing sugar
2 tsp water
Lemon juice to taste (and to make it runny)
Preheat oven to Gas4/180C. Add all ingredients (apart from the syrup and lemon curd) to a large bowl. Mix until everything is just combined.
Grease and base line 2 loose bottomed sandwich tins. Divide the mixture equally between the tins.
Bake for 20-25 mins. Check cake after 20 minutes, BUT do not open the oven door until then. It may cause the cake to sink if you open the door too early. The cake is ready when you press a finger in the middle and it bounces back.
Remove cake from oven and leave to cool for 5 minutes. Remove cakes from tins and leave to cool on a wire rack.
Whilst cakes are cooling, pierce them with a cocktail stick or piece of uncooked spaghetti. Drizzle the syrup over both cakes and leave to cool completely.
Sandwich together with lemon curd and sprinkle the top with caster sugar.
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