Welcome to The Briercliffe Society Forum

Gloria
Sorry if this is a bit 'Janet & John'

It's just a basic victoria sponge:
Proportions are:

1 large egg
2 oz sr flour
1/4 teasp baking powder
2 oz caster sugar
2 oz margarine
1 lemon

For the filling:
6 oz icing sugar
4oz butter
lemon curd

I usually use a 3-egg mixture, or a 4-egg mix for a taller cake. If you're using an electric mixer I'm told you can throw everything in at once and mix it all up.
Finely grate the rind off the lemon. This is even easier with a frozen lemon.
Keep about a teaspoon of rind to one side and cream the rest with the marg & sugar.
Beat the eggs
sift four & baking powder together
Beat the eggs into the sugar/ marg, adding the flour as you go.

Divide the mixture between two greased 7" cake tins. If you cover the bottom of the tin with non-stick baking parchment you only have to grease the sides and the cake comes out easier.
I usually make the mixture dip into the centre of the tin as the cake comes out flatter but that's personal choice.
Bake at 180 C (170 C for fan ovens), for about 15-20 mins. When it's ready the cake will have started to shrink slightly from the sides of the tin and will spring back if you press the top GENTLY.
Meanwhile beat the icing sugar, lemon rind and butter together. When it's mixed, keep beating and add juice from the lemon a teaspoon at a time until you get a fluffy consistency and the texture you want. Sorry I can't be more specific but it seeems to be a different amount every time.
When the cake's cool, spread one half with butter cream and one half with lemon curd. Bung them together.
If you sprinkle the top with sifted icing sugar it looks a bit posher and hides the burnt bits.
You'll end up with half a rindless lemon and I'm never sure quite what you can do with it except pour a large g&t whilst the cake cools.

_________________
Maureen
If you can't fight, wear a big 'at

I'll be having a bash at this too. After I have used up the rhubarb
Could I substitute the lemon for rhubarb do you think?

_________________
Mel

Searching for lost relatives? Win the Lottery!

Mel, if you can grate the rind off a rhubarb, you give it a go! Might be the sponge equivalent of a lemon crumble though.
Guess what we're having for tea tonight?

_________________
Maureen
If you can't fight, wear a big 'at

Thats has to be either rhubarb or lemon cake?

We are going out for a chinese tonight so I will do something with the rhubarb tomorrow.

_________________
Mel

Searching for lost relatives? Win the Lottery!

rhubarb. They ate the left-over lemon cake for lunch

_________________
Maureen
If you can't fight, wear a big 'at

Maureen, the lemon cake was soooooo good.

_________________
Gloria

I'd be dangerous with a brain.

Thank you.

_________________
Maureen
If you can't fight, wear a big 'at

A really easy cake recipe that anyone can make. Tastes much better than the ingredients suggest.

1 small carton plain yoghurt - use the carton as a measure
Put yoghurt in bowl.
Add two cartons measure of sugar, three of SR flour and one of oil - I use vegetable or sunflower.
Add two eggs and a pinch of salt.
Mix together to a soft consistency.

Put in tin and bake for about 45 -55 mins at abouit 170C.

I ring the changes by adding grated lemon or orange rind to the mix and then mixing juice with sugar and pouring over cooked cake or by adding cocoa or almond essence and putting cream in the middle.

I am a volunteer at an animal sanctuary and take one of these cakes up each week. From the number of volunteers who now manage to "call in," the cakes must be good.

You're right, it doesn't sound the best from the ingredients but I will take your word for it and have a bash...probably at the weekend.

_________________
Mel

Searching for lost relatives? Win the Lottery!