Taste of lovely lemons....

LEMON SANDWICH CAKE

6-ozs Butter or Margarine, softened;
6-ozs caster sugar;
2-lemons;
3-free range eggs;
8-ozs Self Raising Flour;
2 tbsp milk;
Filling: icing sugar beaten with softened butter and lemon juice

Method: Heat oven to 180 degrees C (170 degrees if a fan oven);
Lightly grease two sandwich cake tins, and line with greaseproof paper;
Cream butter and sugar; Add the grated zest of the lemons;
Beat in the eggs, folding in a large spoonful of flour between each egg;
Fold in the rest of the flour, and one or two tablespoons of milk to make a soft dropping consistency.
Divide the mix between the two sandwich tins,
Cook for 20-25 minutes; check after 20 minutes, the cake should spring back if lightly pressed, and be a light brown colour;
Cool on wire cake rack.
When cold sandwich the two cakes with the filling and add a topping if desired.
--------------------------ENJOY-----------------------------