Lemon Cake with Lemon Buttercream and Fresh Strawberries

• Grease and line the base of a 26cm x 16cm (6 ½" x 10") sandwich tin. Using Easy Cake Release Spray works very well. Then line the base and side, if needed, with baking parchment.
• Beat together the butter and sugar until light and fluffy.
• Add the eggs, one at a time, until well combined, adding a little flour between each egg to help prevent curdling.
• Add the Lemon Zest, Lemon Curd and mix until well combined.
• Carefully mix in the remaining flour until well combined.
• Pour the batter into the prepared tin carefully levelling out the top.
• Bake in the centre of the oven for 20-25 mins or until baked, testing the centre of the cake with a skewer until it comes out clean.
• Leave in the tin for 10 mins to cool a little before turning out onto a wire rack to cool completely.
• Make the Buttercream
• Beat together the icing sugar, butter and lemon juice until light and fluffy. I made this on an extremely hot day, so you may need to adjust the icing sugar and Lemon Juice according until you reach your desired spreading consistence.

Decorate the cake

• Slice the cake in half down the middle of the cake so that you have two evenly sized halves.
• Sandwich these two halves together with the Lemon Curd and a thin layer of Buttercream. If needed, slice the edges of the cake to square them off.
• Crumb coat’ the whole cake by spreading a thin layer of buttercream along the top and sides. Place the cake in the fudge for about 20 mins for it to set a little.
• Remove from the fridge and cover the whole of the cake with the remaining buttercream.
• Slice the Strawberries in half and decorate the top. Add the sprigs of Mint if using.
• Finish off with a dusting of icing sugar.

Serving

• On very hot days, this cake will need to be kept in the fridge. Bring back to room temperature before serving.Serve with any left over strawberries. Ring the changes with different fresh fruits and complementary curds zest and zingy juices.