Lemon drizzle cake
SERVES 8 READY IN 45 MINS, PLUS COOLING
● 150g softened butter ● 200g caster sugar ● 4 eggs ● 142ml pot soured cream ● 275g self-raising flour ● Zest of 2 large lemons ● 3tbsp Limoncello FOR THE FILLING ● 300g full-fat cream cheese ● 150g lemon curd FOR THE TOPPING ● Zest of 1 large lemon, plus 2tbsp juice ● 125g icing sugar, sifted
1 Heat the oven to 180C/Gas 4. Grease and base line two 20cm sandwich tins.
In a large bowl, beat together the butter and sugar until pale and fluffy. Gradually whisk in the eggs one at a time until smooth, then fold in the soured cream,
