How to make it

  • Heat the oven to GM5/190’C/375’F.
  • Line 2 18cm sandwich tins with baking parchment paper.
  • Spread the base of one tin with 1/3 of the lemon curd.
  • Arrange the lemon slices in a circle overlapping on top.
  • Cream together the butter and sugar, add zest and lemon juice also orangeflower water.
  • Beat in the eggs.
  • Sieve together the flour, cornflour and baking powder and fold into the cake mixture.
  • Divide between the 2 tins and bake for 35-40 minutes.
  • Turn out and cool on a wire rack.
  • Divide each cake in half and spread all the layers except the one with the lemons on it with the rest of the lemon curd.
  • Put back together with the one with the lemon slices on the top.

People Who Like This Dish 3
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes