There’s nothing like getting together with a cuppa and a slice of cake and Mother’s day is the perfect excuse. This is one recipe that never fails to please - the cool creamy filling against the zing of the lemon curd is simply delicious.
8 oz butter or margarine
8oz caster sugar
8oz self raising flour
2 tsp baking powder
Zest of two lemons
12 oz full fat soft cheese
2 oz icing sugar
Jar of lemon curd (homemade it you have it)
Beat the butter, sugar, flour, baking powder, lemon zest and eggs together until light and fluffy.
Divide the mixture between three greased and lined 8 inch round cake tins and bake for 25mins approx at 160c until pale golden and springy to the touch. Cool on a wire rack.
Beat the soft cheese and icing sugar together until creamy, refrigerate until ready to use.
Sandwich the sponges together with a layer of the cream cheese mixture and a generous layer of lemon curd.
Pipe a little lemon curd across the top and finish with some edible flower decorations.