This luscious cake is lemony and light, with an extra citrus kick from the lemon syrup drizzle
- 250g pack unsalted butter, very soft, plus extra for the tin
- 3 unwaxed lemons
- 200g golden caster sugar
- 3 eggs
- 2 medium courgettes, coarsely grated (you'll need 300g/10oz flesh)
- 1 tsp poppy seed, plus extra to decorate
- 1 tsp vanilla extract
- 100g self-raising flour
- 100g plain wholemeal flour
- 1 tsp baking powder
- 85g icing sugar
- 200g pack full-fat soft cheese
- 4 tbsp lemon curd (optional)
MethodButter 2 x 20cm sandwich tins and line the bases with baking parchment. Zest 2 lemons, then squeeze their juice into a separate bowl. Put 200g butter, the caster sugar, eggs, courgettes, poppy seeds, vanilla and lemon zest into a mixing bowl. Beat to a creamy batter. Stir in 1 tbsp lemon juice, the flours, baking powder and ¼ tsp salt. Spoon the mix into the tins, then bake for 25 mins or until risen, golden and springy in the middle.
- 250g pack butter, softened
- 250g golden caster sugar
- 4 eggs
- 250g gluten-free self-raising flour (we used Doves Farm, which is also wheat-free)
- 2 tsp gluten-free baking powder
- 250g mashed potatoes, forked through so it doesn't go in as one lump
- 2 lemons, zest and juice
- 1 orange, zest and juice
- 175g icing sugar
- squeeze lemon juice (save a little from the cake quantity)
- chocolate eggs, to decorate, if you like (check they're gluten-free)
- Heat oven to 180C/160C fan/gas 4. Grease and line a deep, 20cm round cake tin. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, one by one. Fold in the flour, baking powder, mashed potato, zests and juices. Scrape into the tin and level the top. Bake for 45 mins until golden and a skewer poked in comes out clean. Cool in the tin for 10 mins, then move to a wire rack.
- Sift the icing sugar, then mix in enough of the lemon juice to make a stiff, but still runny icing. Spread over the cake so it dribbles down the sides a little. Add some chocolate eggs, if using. Leave until the icing has set, then slice and serve. Delicious with a dollop of natural yogurt.
- 225g unsalted butter, softened, plus extra for the tin
- 225g caster sugar
- zest 1 lemon
- 4 medium eggs at room temperature, beaten
- 75g ground almond
- 200g self-raising flour
- 140g forced rhubarb, washed and cut into small chunks
- 1 tbsp demerara sugar
- 75ml double cream
- 3 tbsp lemon curd, plus extra for drizzling
- Heat oven to 180C/160C fan/gas 4. Lightly butter a deep, round 20cm cake tin and line the base with a circle of non-stick baking parchment.
- Place the butter in a large bowl and beat with an electric whisk until light and fluffy, then add the caster sugar and lemon zest and beat again. Gradually add the eggs to the mixture, beating well with each addition, until fully combined. The mixture will begin to look glossy – if at any stage the mixture curdles, beat in a spoonful of ground almonds and continue to add the egg until it is all amalgamated.
- Stir in the ground almonds, then the flour, and fold everything carefully together using a large spoon. Fold through half the rhubarb, then transfer the mixture into the prepared cake tin and scatter with the remaining rhubarb. Finish with the demerara sugar sprinkled on top. Bake the cake for 45 mins, or until a skewer inserted into the middle comes out clean. Transfer to a wire rack to cool slightly in the tin, then remove from the tin. When the cake is cold, make the topping.
- Whip the cream in a large bowl until it forms soft peaks. In a small bowl, loosen the lemon curd with about 1 tbsp water and carefully fold it through the cream, without overworking. Spread over the cake, drizzle with a little more lemon curd and serve immediately.
- 225g very soft butter
- 225g caster sugar, plus 1 tbsp
- 4 eggs, beaten
- 175g fine polenta
- 50g plain flour
- 1½ tsp baking powder
- ½ tsp vanilla extract
- finely grated zest of 1½ lemons
- 200g frozen raspberry, left frozen
- icing sugar, or more to taste (optional)
- 100g soft cheese at room temperature (we used Philadelphia)
- 1 tbsp icing sugar, or more to taste
- finely grated zest of ½ lemon, plus a squeeze of juice
- 142ml tub double cream
- 100g frozen raspberry, defrosted
- Heat oven to 190C/fan 170C/gas 5 and butter two 20cm sandwich tins. Line the bottom of the tins with baking paper. In a large bowl, beat the butter and 225g caster sugar together until creamy and light. Gradually add the egg, little by little, until all the egg is worked in and the mix is pale and fluffy. If the mix looks like it’s starting to split, add 1 tsp of the flour, then carry on.
- Put the polenta in another bowl, then stir in the flour and baking powder. Beat the vanilla extract and zest into the eggy mix, then fold in the dry ingredients. Spoon half the batter into each tin and level the top. Scatter all but a handful of the raspberries over the mix and poke in gently. Sprinkle one of the sponges with the 1 tbsp sugar. Bake for 20 mins until risen and golden, but still with a little wobble under the crust.
- Open the oven, whip out the sugar-crusted sponge and quickly poke the remaining frozen raspberries into the top. Bake both sponges for 10 more mins or until springy in the middle. If this sounds too tricky, just leave the sponges to bake for 30 mins – the cake won’t look as glam, but will still taste great (you can add the leftover berries to the filling instead). Cool in the tin for 10 mins, then cool completely on a rack. Be careful when turning out the raspberry-topped sponge and slide it off its base rather than turning it upside down.
- When the sponges are cold, beat the soft cheese with the icing sugar, lemon zest and a little of the juice to loosen if it needs it. Very lightly whip the cream so that it just holds its shape, then fold into the cheese. Fold in the defrosted raspberries. Use to sandwich the sponges together, sugar-crusted on top, and serve dusted with more icing sugar.