Zest of half a lemon (save the rest for the icing)
3 eggs, lightly beaten
175g self-raising flour
For the icing-
Zest of half a lemon
110g butter
175g icing sugar, sifted
2-3 tsp fresh lemon juice
To decorate
50g caster sugar
Peel of 1 lemon, sliced into thin strips
Instructions
Heat the oven to 160/gas 4. Butter 2x 18cm round cake tins and line non-stick baking paper.
Beat together the butter, sugar and zest until fluffy. Gradually add the eggs, beating well between each addition.
Lightly fold in the flour.
Divide the mixture evenly between the 2 tins. Bake for 20-25 mins until the tops are just firm to the touch. Cool for a few minutes, then turn out onto a cooling rack.
To make the icing, beat together the lamon zest and butter, gradually beat in the icing sugar. Add just enough lemon juice to make a spreadable consistency.
When the cakes are cool, spread one with half the icing, then place the other on top and spread with the remaining icing. Leave for a couple of hours to allow the icing to set.
Heat in the sugar and 50ml water in a saucepan. When the sugar dissolves, add the lemon peel and simmer for 30 seconds. Leave to cool, then use to decorate the top of the cake.
Originally Submitted
4/7/2010
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