Three Layer Lemon Cake

Ingredients

• 175 g margarine
• 175 g caster sugar
• 3 eggs
• 2 lemons (zested)
• 175 g self raising flour
• 140 g unsalted butter (softened)
• 280 g icing sugar
• 70 g lemon curd
• 1-2 tbsp lemon juice
• 1/2 lemon (zested)

Instructions

1. 1

   Preheat the oven to 160°C (fan assisted, 180°C non fan) and line three 6 inch cake tins

2. 2

   Add 175g margarine and 175g caster sugar to a bowl and mix for up to five minutes until pale and fluffy

3. 3

   Add 3 eggs and the zest of 2 lemons and mix briefly

4. 4

   Add 175g self raising flour and mix until just combined

5. 5

   Divide the cake batter equally between the three prepared tins

6. 6

   Bake for 15 minutes or until a cocktail stick comes out clean. Leave to cool in the tins for around 30 minutes before leaving to cool completely on a wire rack

7. 7

   Once the cakes are completely cooled, make the buttercream. Beat 140g unsalted butter until smooth

8. 8

   Add 280g icing sugar and 70g lemon curd and beat until combined

9. 9

   Finish by adding 1-2 tbsp lemon juice a teaspoon at a time until you get a pipeable consistency

10. 10

    Lay the first cake upside down on your serving plate. Pipe the buttercream however you like. Repeat with the next two layers of cake

11. 11

    Sprinkle the finished cake with the zest of ½ lemon