Just like the drizzle cake its something that is perfect for tea. I found the cake a little dense but the whipped cream and lemon curd in the center helps lighten it.
For the sponge:
- 175g butter
- 175g sugar
- 175g self-raising flour
- 1tsp baking powder
- 1tsp vanilla extract
- 1 lemon zested (I forgot to show it in the picture)
- 3 eggs
- 4tbsp lemon curd
- Whipped cream
Preheat the oven to 180C.
In a bowl simply beat all the ingredients together till it forms a thick batter. If the batter is too thick, add a tablespoon of milk and stir.
If you have small enough pans and enough batter, divide the batter into two. Or else like I did, dump all the batter in the same tin letting you slice it later.
Bake for 20-25 minutes or until a skewer comes out clean.
Let the cake(s) cool on a wire rack. If you need to slice it, wait for it to completely cool before slicing.
I whipped a tetra pack of whipped cream add spread it between the layers of cake and on top . I also poured on some lemon curd which helped lighten the cake.