Lemon Cake

6oz Self Raising Flour

6oz Sugar (Castor / granulated)

6oz butter

3 Eggs

1 1/2 Tsp Baking Powder

Juice and Zest of 1 large lemon or 2 small

Cooking time: 15 minutes on Gas Mark 5 / 180c

Serving: Use 2 baking tins 7inch round

1. Beat the butter and sugar until creamy

2. In a separate bowl whisk the eggs slightly then whisk into the butter mixture until a smooth consistency

3. Sieve the flour and baking powder into the mixture and fold in gently until well combined

4. Grate and juice the lemon

5. Put all the zest and 1/3 of the lemon juice into the cake mixture and mix well

6. Divide the mixture evenly between the two tins and smooth and put in the oven to bake

7. Once baked remove from the oven and leave for 5 minutes in the tin until removing and placing on a cooling rack

Icing

4oz Butter

14oz Icing Sugar

Juice of Lemon

Chopped up chocolate

1. Cream the butter until smooth

2. Sieve in the icing sugar and with a whisk, whisk it with the butter until smooth

3. Add the juice and whisk again for a few minutes until the icing is nice and light and fluffy

4. Divide the icing between the cakes, putting slightly more on the one that is the sponge for the bottom

5. On the sponge that is on the bottom top it with strawberry jam

6. Put the other sponge on top and then sprinkle with grated dark and milk chocolate.