Save a little cash when you make this delicious homemade cake!


  • 8 oz self-raising flour (sieved)
  • 8 oz caster sugar
  • 8 oz butter (softened)
  • 2 oz ground almonds
  • 4 large eggs
  • 2 tsp (lemon extract)
  • rind of 2 lemons
  • for the filling:
  • 8 oz unsalted butter (softened)
  • 4 oz lemon curd
  • 12 oz icing sugar (sieved)
  • to decorate:
  • 2 x 500 grams readymade roll out icing
  • 1 packet of royal icing
  • food colouring


  • For the cake:
  • Pre-heat oven to 185°C.
  • Line two 9” round cake tins with baking parchment.
  • Whisk butter and sugar together until pale
  • Add in the eggs, lemon rind and extract.
  • Fold in the flour and ground almonds.
  • Divide the mixture between cake tins.
  • Bake for 20 to25 mins until golden brown.
  • Allow to cool in tin the turn the cakes out into a wire rack.
  • For the filling:
  • Place all ingredients into a large bowl and whisk until mixture is soft and fluffy.
  • To assemble the cake:
  • Cut the sponge in half.
  • Spread filling on each layer and sandwich together. Spread remaining filling on top and sides of the cake.
  • Knead the readymade icing and sprinkle a little icing sugar on work surface. Then roll out icing just enough so it covers the whole cake.
  • To make the royal icing, just follow the instructions on the packet and add a drop of food colouring of choice.
  • To make a homemade piping bag, cut a triangle piece of baking parchment or greaseproof paper and make a cone shape and fill with royal icing. If a larger piping bag is required, get a freezer bag, fill with the royal icing and just cut out a corner. Just pipe strips up and down the sides of the cake to decorate.
  • Tips for the birthday cake:
  • To make a chocolate cake, omit 1oz of flour and the lemon and add 1oz of sieved coco powder.
  • To save time for the filling, it can be made a week in advance and kept in the fridge.
  • If you don't like lemon filling, you can use a shop bought chocolate spread.
  • When lining the cake tin if you don't have greaseproof paper or baking parchment, it can be lined with cling film


Louise's tip: For a quick decoration instead of piping icing, just put a coloured ribbon around the sides of the cake.

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