Lemon cake

Cake 

Ingredients 

5 oz / 150 g self-raising flour

5 oz / 150 g caster surgar

5 oz / 150 g butter

1 teaspoon baking powder

3 eggs

half the zest and half the juice of one lemon

Method 

Mix butter, sugar, baking powder and eggs, beating gently. 

Add zest and juice

Put into buttered and base-lined 9 inch tin

Bake for 20 to 25 minutes at 170C

Cool and slice into two, horizontally

Filling

Ingredients
3 oz / 100 g icing sugar

1 oz / 25 g butter

3 oz / 100 mascarpone

Some zest and juice of lemon

Beat butter and sifted icing sugar until light and fluffy

Add mascarpone, zest and lemon juice as required.

Put into fridge to chill

Icing topping

Make up icing with a very small (teaspoon) of lemon juice, heated in microwave

Add icing sugar to hot lemon juice, until a runny consistency is achieved

Drizzle over top of sandwiched cake