Here's my recipe:
225g soft butter
225g caster sugar
225g gluten free self raising flour (My preference is Doves Farm) http://www.dovesfarm.co.uk/flour-and-ingredients/gluten-and-wheat-free-s-r-white-flour-x-1kg/
1tsp Xanthan gum (optional)
Zest and juice of 1 lemon
Beat the butter until pale and fluffy
Add the caster sugar and continue to beat for about 3mins
Add the eggs one at a time, whilst beating the mixture
Add the GF SR flour a little at a time, whilst beating, add in Xanthan gum if using
Zest and juice one lemon and add to the mix, beat for a further 2 mins
Divide mixture between two greased and lined tins and bake at gas mark 4 for 30 mins
Zest and juice of 2 lemons
25g caster sugar
Zest and juice two lemons (or one lemon and one lime) into a saucepan
Add caster sugar
Heat gently until the sugar has dissolved, take off heat and wait for your cake to cook.
Once the cakes are cooked, do not allow to cool down, prick all over with a fork and drizzle your lemon syrup over your sponges.
Sandwich the two halves together with lemon curd (I usually make my own but ran out of time today and so used shop bought instead) but to make it you need:
2 eggs, 75g caster sugar, 50g unsalted butter and 1 lemon.
Break the eggs into a heatproof bowl, beat using a fork, add sugar, rind and juice of lemon and the butter in cubes.
Place bowl over a saucepan with a little water in, do not allow your bowl to touch the water, heat until just bubbling stirring with a wooden spoon continuously. It will take about 20-30mins to thicken, so you need time and patience! You know it is ready when it will coat the back of a metal spoon.
Take if off of the heat and allow to cool.
This stage is optional as lemon drizzle cake is delicious without, but we love it with the icing on.
125g icing sugar
Juice of 1 lemon
Sieve your icing sugar into a bowl, carefully add your lemon juice a little at a time until your icing is the correct consistency. I like mine to be quite stiff, so that you can get it all over the top of the cake, and it just starts to drip down the sides, but doesn't go everywhere.
I am linking this post to #FoodPornThursday