Lemon cream cake
Simple, full of cream and a bit lemony, this cake is hard to resist
SERVES 6 PREP 20 mins COOK 30 mins
✱ 4 medium free-range eggs
✱ 300g caster sugar
✱ 100g unsalted butter, melted, plus extra for greasing
✱ 50ml neutral oil, such as sunflower, vegetable or rapeseed oil
✱ 50g soured cream or natural yogurt
✱ 3 lemons – zest 1 lemon, juice 3 lemons
✱ 200g plain flour
✱ 2½tsp baking powder
FOR THE FILLING
✱ 180ml double cream
✱ Icing sugar, for dusting
YOU WILL NEED
✱ 2x15cm sandwich cake tins, greased and lined
Heat the oven to 160C Fan/Gas 4. In a large bowl, whisk together the eggs and 180g of the sugar. Mix in the melted butter, oil, soured cream, pinch of salt and lemon zest. In a separate bowl, mix the flour and baking powder. Then stir into the egg mix. Divide the batter between the tins. Bake for 25–30 mins or until a skewer inserted comes out clean.
