This is a recipe that I converted from a Delia Smith recipe. I love lemon and this cake is deliciously lemony to the extreme. It's also really easy to make.
- 175g Gluten Free Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Guar Gum
- 175g Soft Butter
- 3 Large Eggs
- 175g Caster Sugar
- 1 tablespoon Lemon Juice
- Zest of a Lemon
- Juice and Zest of one Lemon
- 75g Caster Sugar
- 2 Large Eggs
- 50g Butter
- 75g Icing Sugar
- 2 teaspoons of Lemon Juice
- Extra Zest for decoration
- Preheat the oven to 170 degrees celsius.
- Grease and line two round 18cm sandwich tins (these are quite small but it's important that they are this size).
- Sift the flour, baking powder and guar gum into a large bowl. Add the other ingredients. Beat with an electric beater until smooth.
- Divide the mixture into the two sandwich tins.
- Bake for 35 minutes or until they are golden brown and spring back when you press them with your little finger.
- Turn out onto a rack and cool. While the cakes are cooling, make the Lemon Curd.
- Put one inch of water in a saucepan and put a bowl over it (double boiler) so that the bowl isn't touching the water. Add the juice, zest and caster sugar. Blend over the heat to warm through and melt the sugar. Start whisking the mixture and add the eggs quickly, making sure the white doesn't cook before you whisk it in. Once the eggs are whisked in, add the butter. Beat until the butter has melted and the mixture has thickened. Remove from the heat and cool.
- Slice the cakes horizontally if you would like four layers - I find that just two is fine. Spread the top of one cake with the lemon curd. Place the second layer on top.
Mix the icing sugar and lemon juice together. You may need to add more icing sugar. Ice with the icing. Place the extra zest in a pile on the top.