Lemon Cake

Name: Lemon Cake
Ingredients: 3/4 cup margarine, softened; 3/4 cup granulated sugar; 3 None eggs, beaten; 1 1/4 cup self-rising flour, sifted; 1 None lemon, zested and juiced; 3/4 cup creme fraiche; 5-6 tbsp lemon curd; None None candied rose petals, to decorate

8 ingredients

3 steps

Ingredients

3/4 cup margarine, softened
3/4 cup granulated sugar
3 None eggs, beaten
1 1/4 cup self-rising flour, sifted
1 None lemon, zested and juiced
3/4 cup creme fraiche
5-6 tbsp lemon curd
None None candied rose petals, to decorate

Directions

1

Preheat oven to 350°F. Grease and line the base of 2 - 8 inch cake pans.
2

Beat together margarine, sugar, eggs, flour, lemon zest and lemon juice until smooth and creamy. Distribute between pans, smooth surfaces and bake for 25-30 mins, until golden and just firm to the touch. Let cool in pans for 5 mins then turn out onto a wire rack to cool completely.
3

Sandwich cakes together with 1/2 of the creme fraiche and the lemon curd. Spread remaining creme fraiche over top. Decorate with rose petals.