If you like your lemon cake a little less sharp, this is the one for you: still a beautifully citrussy cake, but without the lemon syrup soaked into the sponge. Instead, it has a layer of lemon curd in the middle along with lemon buttercream, making a lemon version of a Victoria sponge. Still a winner in our book!
Gluten-free self-raising flour blend (rice, potato, tapioca, maize, buckwheat; mono-calcium phosphate, sodium bicarbonate, xanthan gum), vegetable margarine (vegetable oils (sunflower, palm, linseed), water, salt, natural flavouring, vitamins E, A and D, colour (carotenes), vitamin B12), caster sugar, free-range whole eggs, lemon juice, lemon zest, gluten-free baking powder (raising agents sodium dihydrogen diphosphate and sodium hydrogen carbonate, rice flour), salt.
Salted butter (milk), icing sugar, lemon juice, lemon zest.
Lemon curd (lemon juice, salted butter (milk), caster sugar, free-range egg yolks, lemon zest, salt).