1 1 / 2 cups all-purpose flour, sifted
1 packet baking powder
3 / 4 cup castor sugar
3 eggs Grated rind of 2 lemons
1 tbsp lemon juice
180 gm butter
Filling:
1 cup icing sugar
1 / 2 cup whipped cream
3 tsp lemon juice
Grated rind of one lemon
90 gm butter
Cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time,
Mix the baking powder with the flour and gradually add a spoonful of flour following each egg.
Fold remaining flour into the creamed mixture with lemon rind and juice.
Divide mixture evenly between 2 greased and lightly flour dusted cake tins.
Shaking off excess.
Bake in a moderately preheated oven [ 190 C ] for 20 to 25 minutes or until risen, golden and firm to touch.
Allow to cool in tins for 5 minutes then remove onto wire rack.
For the filling:
Cream the butter and gradually blend in the icing sugar with enough lemon juice to make a thick spreading consistency.
Stir in rind. Stand one cake on a serving plate.
Spread thickly with whipping cream and top with half the filling.
Carefully place the second cake on top.
Spread with remaining filling.
Serve or refrigerate prior to serving
