Lemon layer cake

 

Lemon layer cake

Ingredients

225g unsalted butter, softened

225g brown sugar

4 large eggs

225g self-rising flour

1 spoon of baking powder

75g of natural yogurt

1 teaspoon vanilla paste or extract

3 lemons, zest

to the drizzle

150g granulated sugar

3 lemons, zest of 2 cut into strips, squeezed (you'll need 60ml)

To the roof

150g unsalted butter, softened

150g icing sugar, sifted

1 teaspoon vanilla paste or extract

300g of fat-free cheese

Method

STEP 1

Preheat the oven to 180C/160C fan/gas 4 and line the bottom of two 20cm molds with parchment paper. Beat the butter and sugar for 3 minutes using an electric whisk until smooth and fluffy. Add the eggs, 1 at a time, beating well with each addition and scraping down the sides of the bowl.. Add the flour and baking powder until well incorporated, then just mix the yogurt, vanilla and lemon zest. Divide between the shapes and bake for 30-35 minutes until golden and a toothpick inserted in the middle comes out clean.

STEP 2

Meanwhile, make the syrup. Place the sugar, lemon juice and 100 ml of water in a small saucepan over medium heat and stir until dissolved. Add the lemon zest, bring to a boil and cook for 2-3 minutes until the zest softens and the liquid becomes syrupy. Remove the zest to a sheet of parchment paper using a slotted spoon and remove the syrup from the heat.

STEP 3

Let the sponges cool for 10 minutes in the molds, then pour over the warm drizzle. Let cool completely.

STEP 4

For the frosting, beat the butter and icing sugar using an electric whisk for 4-5 minutes until smooth, scraping down the sides of the bowl as you go. Add the vanilla and soft cheese and beat for another 4 minutes until thick and creamy. Don't worry if it doesn't feel thick at first - it will loosen and thicken again as you tap.

STEP 5

Remove the cold sponges from the cans. Place the frosting in 1 piping bag fitted with a star tip.. Place a sponge on a cake stand or serving plate and place a little less than half of the frosting around the edge using a circular motion for a wavy effect.

 Add a little more frosting to the empty middle (this does not need to be cleaned) and smooth with the back of a spoon.

 Cool for 45 minutes-1 hour until hardened. Cover with the second sponge, then place eight drops of frosting around the edge at even intervals, leaving a space between each one. Place candied lemon zest in each opening and serve.