Lemon Cake

Cup of Yum
1. Preheat oven to 180 degrees celsius (fan-forced).
2. Grease two round cake pans, about 20cm in diameter.
3. Beat butter and sugar on high speed for 5 minutes.
4. Add eggs and beat on med-high speed for 2 minutes.
5. Finely grate the lemon rind from both lemons. Keep 1 teaspoon of the rind aside for the filling. Add the remaining rind and milk and mix on low-med speed to combine.
6. Slowly add sifted dry ingredients, stirring well to combine.
7. Pour half of the batter into each of the greased pan and cook in oven for 20 minutes.
8. Once removed from the oven, allow to cool for 10 minutes and then gently ease the cakes from the pans.

Filling and Icing

1. Beat the thickened cream until stiff and then mix in the remaining rind. Sandwich the cakes together (once completely cooled) with the cream.
2. Sift the icing sugar and add enough juice from one of the lemons to make an icing that is just thick enough to gently spread as you add it to the top of the cake. Let the icing drip down the sides of the cake and decorate with lemon slices.