easy peasy lemon cake

This is the easiest cake in the world to make and while I’ve blogged about it as a bundt ring cake here and a birthday cake here a few people have asked for details so I’m happy to re-share. I promise you’ll never need another cake recipe again. The 4 egg quantity shown below will make an 8 inch sponge sandwich or you could half the quantity if you want to just enjoy cake for one day and not 3! I used an 8 inch square sandwich tin with a 2 egg batter, cut the cake in half and stuck it together with butter frosting. It made about 6 chunky slices.  This is simple baking at it’s best and reminds me of my Nan who’s cake making advice was summed up in 4 words ”weight of 2 eggs”.

You will need:

• 4 eggs
• 250g each of unsalted butter, sugar and self-raising flour
• 2 tbsp good quality lemon curd

Cream the butter, sugar and eggs and gradually mix in the flour. Add the spoonfuls of lemon curd. Spoon into 2 cake tins (or one if halving the recipe). Bake in a pre-heated oven at 180 degree C for approx 25-40 mins depending on how deep your cake tin is. I mostly guess the time but you’ll know it’s ready when a fork poked into the cake comes out clean. Turn your cake out onto a wire rack and while it cools mix up some butter spread and icing sugar for the filling. Mixing in some lemon juice or a teaspoon of lemon curd will make it lovely and zesty. Drizzle a little lemon icing on top and enjoy with your favourite cup of tea.
If you need to cater for a gluten free friend have no fear I have that covered too in my blog post making gluten free lemon cake