That’s goodtoknow

This seems like a lot of syrup, but it makes the cake deliciously moist. If possible, use solid-based tins, so that no syrup leaks out.

Ingredients

For the cake:

• 250g butter, softened
• 250g caster sugar
• 250g self-raising flour
• 4 medium eggs
• 2tbsps milk
• Finely zested rind of
• 2 lemons

For the syrup:

• 4 level tbsps caster sugar
• Juice of 2 lemons

For the filling:
For the frosting:

• 125g unsalted butter
• 250g icing sugar
• 4 level tbsps lemon curd

For the decoration:
You will also need:

• 2 x 18cm (7in) round sandwich tins, buttered and base lined
• Small disposable piping bag

1. Set the oven to 180°C/350°F/Gas Mark 4.
2. To make the cake: Beat the butter, add to the remaining ingredients and beat until smooth.
3. Divide the mix between the 2 tins and level the surface. Bake in the centre of the oven for 30-35 minutes, until they’re just firm to the touch in the centre then remove them from the oven.
4. To make the syrup: Pour 4tbsps water into a small pan and add the caster sugar. Place on a low heat and stir until the sugar dissolves. Increase the heat and bring the mixture to the boil. Allow it to boil rapidly for 1 minute, then remove the pan from the heat and add the lemon juice.
5. Remove cakes from the oven and immediately pour over the syrup, half over each cake. Leave in the tins for about 10 minutes, until all the syrup has soaked in, then transfer to a wire rack to cool completely.
6. Sandwich the 2 cakes together with the lemon-curd filling.
7. To make the frosting: Beat the butter until very soft, then add remaining ingredients and beat until the mixture is smooth and fluffy. Spread the frosting over the top and sides of the cake.
8. To decorate, spoon lemon curd into the piping bag, cut off the end to create a small hole and drizzle in a zigzag over the top of the cake.