The Best Lemon Cake in the World

So, I'm off to Homeland #2 today (which is why I'm blogging early) for a family get-together. My grandmother's family in Homeland #3 have a get-together on the first Sunday of August. It's such a success, my grandmother's cousins' great grandchildren even go. There's so many of them!

So our family (my grandmother, aunts, cousins etc) decided we would start one of our own in Homeland #2. We thought it would be a good idea, because the cousins are all now leading their own lives, and we're scattered across Europe. If we know we are scheduled to meet on the first Sunday of May, then we know to arrange leave from work, and travel etc. Whoever can come, comes. There's no pressure, and no bad feelings for not turning up. It's harder for us, because it's more than simply jumping in a car; but we have the English Channel to cross; but we're going nonetheless. So 2009 is the first year, and everyone's really excited.

We agreed that my grandmother (now 85, but likes to fuss) shouldn't be allowed to worry about anything, so my cousin's offered to have the event at her house for this year, and we've all agreed to bring a little something with us. Since I'm notoriously awful at cooking, and we will be on the road for 7 hours without a fridge, the only thing I thought to make was this amazing cake.

I've made it twice before; for my 24th birthday. It's the only cake I've ever made, but it's so easy and so scrummy; I couldn't care less if I never tried another cake in all my life. You couldn't get a more lemony recipe than this: layers of lemon-flavoured sponge, filled with home-made lemon curd and then a lemon icing for the finishing touch. It's wonderful. So I'm sharing Delia Smith's recipe with you all:

ICED LEMON CURD LAYER CAKE

INGREDIENTS:

* Grated zest of 1 lemon
* 1tbsp lemon juice
* 175g (6oz) self-raising flour, sifted
* 1 level teaspoon baking powder
* 175g (6oz) butter @ room temperature
* 175g (6oz) caster sugar
* 3 large eggs
* 3/4 jar lemon curd

Pre-heat the oven to gas mark 3 (170°c).

Prepare two 7 inch (18 cm) sandwich tins, 1½ inches (4 cm) deep, by greasing them, lining the bases with silicone paper (baking parchment) and greasing the paper too.

Measure all the cake ingredients into a mixing bowl and whisk until you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger.

When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are completely cold, carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together.

Then to make the icing, begin by removing the zest from the lemon – it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving.

YUM!

Source: Delia Smith Online