LUXURY LEMON CAKE

Serves 8

■ 20 mins baking

INGREDIENTS:

A little Trex, for greasing; 150g selfraising flour; 1tsp baking powder; pinch of salt; 125g caster sugar;

100g Trex, at room temperature; 3 eggs; 2tbsp milk; ½tsp vanilla extract; 2tsp finely grated lemon zest

For the filling:

75g butter (at room temperature); 100g icing sugar; 1tsp finely grated lemon zest; 3-4tbsp lemon curd

For the lemon icing:

50g icing sugar;

2-3tbsp lemon juice; finely grated lemon zest

METHOD:

1. Position the oven shelves towards the centre of the oven.

2. Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly grease two 20cm (8in) sandwich tins with a little Trex and line the bases with greaseproof paper.

3. Sift the flour, baking powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk, vanilla extract and lemon zest. 4. Use a wooden spoon to beat the mixture together for 1-2 minutes until smooth and creamy.

5. Share the mixture equally between the prepared tins and level the surfaces.

6. Bake for 18-20 minutes. To test the cakes are cooked, they should be golden brown, and when touched lightly the tops should spring back into place. 7. Cool the tins for a few minutes, then remove the cakes and place on a wire rack. Peel away the lining paper and leave until completely cold.

8. For the filling, beat the butter, icing sugar and lemon zest until creamy. Spread over one cake and drizzle with lemon curd.

9. Sandwich the second cake on top.

10. For the lemon icing, mix the icing sugar with the lemon juice to make a thin icing. Spread over the cake and sprinkle with lemon zest.