Stranger Foods

Lemon layer cake

Serves 12 | Prep 20 mins | Cook 20 mins

This light and lemony sponge sums up those first days of spring is prepared in minutes using the 'all in one' method.

Source: Sainsbury's

Ingredients

Metric

Imperial

x0.5

°C

°F

Show amounts inline

Preheat the oven to 160°C/gas 4. Grease and base-line 2 x 20 cm loose based sandwich tins.
Using an electric whisk, beat the butter, sugar, syrup, flour, baking powder, eggs and grated lemon zest together in a bowl until combined. Scrape down the sides using a spatula then whisk again until the mixture is pale and fluffy.
Divide the batter equally between the 2 prepared cake tins and level the tops. Bake for , or until the cakes are golden and springy to the touch. Cool in the tins for then loosen the edges with a knife and turn out onto wire racks. Remove and discard the base paper.
For the icing, cream the unsalted butter and golden syrup in a large bowl until smooth and pale. Add the icing sugar and lemon juice, then beat until the mixture is light and fluffy.
Put 1 sponge onto a stand or plate. Spread over half the icing, then top with the second sponge. Spread the remaining icing over the top and decorate with the pared lemon zest.