Lemon Curd and Fresh Cream sponge
250g soft butter
250g caster sugar
4 medium eggs
3 tsps lemon extract
250g self raising flour
300ml double cream
300g icing sugar
1/2 jar good quality lemon curd
2 sandwich tins, greased and lined
Preheat oven to 190 o c / 180 o c fan
Grease and line tins
Cream together butter and caster sugar until really light, pale and fluffy
Add and beat in eggs
Grate zest of 1 lemon and add that and the juice, plus extract if you like it really lemony.
Fold in flour and divide mix between the sandwich tins
Bake in oven for 18 to 22 mins until risen and golden
Allow to cool and turn out of tins
Whip double cream with the zest of the other lemon.
Spread lemon curd on top of one sponge and then generous layer of cream
Gently add and press on top sponge
Make up icing with as much lemon juice is need to make thick spreading consistency
Spread icing and put in fridge to set for a couple of hours.
Anything lemon is my favourite so I hope you enjoy !! xx