Lemon Cake200g unsalted butter, room temperature
200g caster sugar
pinch of salt
2 lemons, zest
4 medium eggs
200g self-rising flour
Heat the oven to 175C and prepare two 7 inch or 18cm cake tins by lining the bottom of the tin and greasing the sides with butter. Beat the butter in a free standing mixer or with a handheld mixer, until soft. Add the sugar, salt, and lemon zest to the butter and beat together until pale and fluffy. In a separate bowl beat the eggs together until just combined. Slowly add the eggs the butter mixture. It will probably curdle when it does that just add a tablespoon or two of the flour (from the amount above not extra). Once all the eggs are added sift in the rest of the flour and beat until just combined. Divide between the batter between the cake tins and gently smooth out. Bake in the oven for 15-25 minutes. Cake should be a light brown and springy to the touch. If in doubt use the skewer test.
While the cake is baking make the lemon sugar syrup: 150ml freshly squeezed lemon juice (use the lemons from the zest and about another one or two lemons) and 150g caster sugar. In a sauce pan bring the lemon juice and sugar to a boil. Reduce the heat and let it simmer until the sugar dissolves and it thickens up a little.
When the cakes come out of the oven leave them to cool for a short while before soaking the tops of the sponge with the lemon sugar syrup. Remove from the tin and leave to cool completely before icing.
80g unsalted butter, room temperature
80g icing sugar, sifted
pinch of salt
40g lemon curd + 1 tbsp
Beat the butter until soft before adding the icing sugar. Beat the butter and sugar together until soft and fluffy and lighter in color. Then fold in the lemon curd.
to finish the cake: Ice the bottom layer with half the buttercream and a tablespoon of the lemon curd place the other cake layer on top and ice the top layer with the rest of the buttercream.