It's always nice to make a special cake for Easter. Whether it's for after lunch or a late afternoon tea with friends, what better excuse to gather together and share a slice of this lemon cake? The sponge is light and fluffy and is made by adding olive oil instead of butter which gives it a cloud-like texture. In the centre is sharp lemon curd and mixed berry jam, while the icing is a buttercream with a couple of tablespoons of the lemon curd added. I used very little buttercream on this cake as for me it can get a bit much, so it's really just on the top and then a light smear around the edge. Decorate with edible flowers, berries and chocolate eggs.

Ingredients

• ½ cup (120ml) milk
• ½ cup (120ml) lemon juice
• zest of 1 lemon
• 1½ cup (300g) sugar
• 1 cup (240ml) olive oil
• 3 large eggs
• 2 cups (240g) plain flour
• 1 tsp baking powder
• ½ tsp baking soda

1. 1. Pre-heat the oven to 180˚C.
2. 2. Grease and line two round tins (approx. 9x9 inch).
3. 3. In a jug combine milk, lemon juice and lemon zest.
4. 4. In a large mixing bowl beat the eggs and sugar, for 3 mins until light then pour in the olive oil and whisk again for 3 mins until combined and emulsified.
5. 5. In a separate bowl combine the flour, baking powder and baking soda.
6. 6. Fold in 1/3 the dry ingredients and 1/3 lemon juice and milk repeat until all combined.
7. 7. Scrape the mixture into the prepared tins.
8. 8. Bake in the oven for 30- 35 minutes or until a skewer inserted into the middle comes out clean.
9. 9. Remove from the oven and allow to cool. Then carefully remove the cake from the tin and place on a wire rack to cool completely.

Filling

• 6 tbsp Considered mixed berry and lavender jam
• Remaining Considered lemon curd

Icing

• 2 cups (250g) icing sugar
• 4½ ozs (125g) very soft butter
• 3 tbsp Considered lemon curd

1. 1. Place the butter, 1 cup of sugar and 1 tbsp of lemon curd into a large bowl.
2. 2. Beat until smooth.
3. 3. Add the remaining sugar and lemon curd and beat again until smooth.
4. 4. Place one of the sponges on a plate and smooth over the jam and the remaining lemon curd.
5. 5. Place the second sponge on top. Smooth the icing all over the cake using a palette knife (I decided to do a semi naked finish).
6. 6. Decorate with edible flowers*, fruit, chocolate eggs - I used primroses, blueberries, raspberries, pistachios, mint and chocolate eggs.

If you are using fresh flowers serve your cake immediately.

*Please make sure the flowers have not been sprayed with any chemicals.

Let me know if you make this and how you get on #consideredbyhj

Considered by Helen James is available at selected stores


Products used: Ludlow Dinner Plate3541118 Ludlow Side Plate3540142