Lemon layer cake

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

Ingredients

Instructions

1. Preheat the oven to 160°C/gas 4. Grease and base-line 2 x 20 cm loose based sandwich tins.
2. 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.
3. Divide the batter equally between the 2 prepared cake tins and level the tops. Bake for
   20-25 minutes, or until the cakes are golden and springy to the touch. Cool in the tins for
   5 minutes then loosen the edges with a knife and turn out onto wire racks. Remove and discard the base paper.
4. 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.
5. 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.