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Method Prep:30min › Cook:35min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4. Grease your cake tin (a 20cm round tin will give you a cake with enough depth to cut in two) then dust with flour, shaking off excess.
Beat caster sugar, the 200g butter and lemon zest until light and fluffy. Add beaten eggs bit at a time, beating well after each addition. Sift in the flour and fold in, ensuring completely combined. Pour mixture into the tin.
Bake for 30 to 40 minutes, until a knife inserted into middle comes out clean. Once cake is cooked, remove from tin and place on a wire rack to cool (otherwise buttercream will melt).
While this is happening, make the buttercream by beating the icing sugar and 50g butter together, add vanilla extract and beat well again, then put in fridge while cake is completely cooling.
Cut cake in half using a sharp knife, then smear bottom half with buttercream, then jam. You can use as much or little as you like. You ideally want about 1cm thickness of both for a really indulgent cake.
Put the top half of the cake on and use remaining buttercream to "stick" raspberries or strawberry halves on to top. Then dust with a teaspoon of icing sugar, through a sieve and serve!
Keep in an airtight container. This will last for around 5 days in a cool dry place, longer if you put in a colder place (if it's not all gone in the first few hours!).
If any goes stale, use for a bread and butter pudding, replacing the call for bread smeared with butter, for the sponge cake.
I combined it with a white chocolate butter cream and the result was a rich and tasty celebration cake. I will definitely use it in future. I added an extra lemon zest to the recipe. Thanks for the recipe :-)
Here's a link to the white chocolate butter cream which I highly recommend. http://allrecipes.co.uk/recipe/16140/white-chocolate-buttercream-icing.aspx - 12 Feb 2014