Lemon and Lime Cake

Lemon and Lime Cake

Ingredients:

Lemon Sponge:

• 225g unsalted butter
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 2 tsp baking powder
• Zest of 2 lemons
• Juice of half a lemon

Lime Curd:

• 50g unsalted butter
• 100g caster sugar
• Zest of 2 limes
• Juice of 1 lime
• 2 large eggs (beaten)

Lemon Buttercream:

• 200g unsalted butter
• 400g icing sugar
• 2 tbsp milk
• Juice of half a lemon

Method:

Lemon Sponge:

1. Pre-heat the oven to 170 C (fan)
2. Cream together the butter and sugar until pale and fluffy
3. Add the eggs one at a time, then sift in the flour and baking powder.
4. Add the lemon zest and juice and mix thoroughly until all combined. 
5. Divide the batter equally between two 8inch tins, and bake for 25-30 minutes until golden and risen.
6. Leave to cool for 10 minutes in the tin, then remove and leave to cool fully.

Lime Curd:

1. In a bowl over a pan of simmering water, heat the butter, zest, juice and sugar until melted and then whisk in the beaten egg.
2. Keep stirring until the curd thickens enough to coat the back of a spoon.
3. Transfer to a bowl and leave to cool. 
4. You won't need all of the curd, so keep the remainder in a jam jar to spread on toast or to add to yoghurt! 

Lemon Buttercream:

1. Beat the butter until soft, and add in the icing sugar, milk and lemon juice. 
2. Keep mixing until it goes pale. Add more or less buttercream to reach the right consistency to pipe or spread on the cake. 

Assembly:

1. Level the cakes with a sharp knife so they have a flat top.
2. On the bottom sponge, spread a thin layer of buttercream all over, and pipe a ring of buttercream around the edge to form a barrier. 
3. Fill the inside with lime curd and place the other sponge on top. 
4. Again, spread a thin layer of butter cream and pipe around the edge, and decorate however you like - whether that's a written message, some fresh fruit or flowers, it's up to you!