225g softened butter225g golden caster sugar4 large eggs½ lemon, zested1 teaspoon vanilla extract225g self-raising floursplash of milkOptional fillings of lemon curd, jam, lightly whipped creamicing sugar for dusting
STEP 1Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment. STEP 2Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk, and a pinch of salt. Whisk until just combined then divide the mixture between the two tins. STEP 3Bake in the center of the oven for 25-30 minutes until a skewer inserted into the middle of each cake comes out clean. After 10 minutes remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favorite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.
INFO & TIPS
You don't HAVE to use an electric whisk. Anything can do, but make sure you do mix everything well. Good luck!