FULL SIZE CAKE ALERT!!! It seems like months since we've got to make any proper cakes at C&D... Oh wait - it is months since we've got to make any full size cakes at C&D! But never fear - Sally's back with a PROPER CAKE for you guys. And cakes don't come much more proper than this: A delicious fresh lemon sponge, lemon curd, lemon buttercream and TOASTED Swiss Meringue icing! If you're pushed for time you can always just stick with the sponge and buttercream and you've still got yourself a banging lemon cake, but I'd recommend giving the full cake a go if you can! As always, let us know how you get on, and don't forget to tag me (@cupcakejemma) and Sally (@sallydells) on Instagram so we can see your bakes, and use the hashtag #cupcakejemma so we can see what you've been up to!INGREDIENTS: For the Lemon Sponge: For the size I made (4 x 9" tins)625g Butter 625g Caster Sugar625g Self Raising Flour 10 eggs 8 tbsp lemon juice The Zest of 8 Lemons For a smaller cake (4 x 6" tins)375g Butter 375g Caster Sugar375g Self Raising Flour 6 eggs 6 tbsp lemon juice The Zest of 6 Lemons For the Lemon Curd: Zest of 1 Lemon 65g Caster Sugar 65ml Lemon Juice 3 Egg Yolks 1 Whole Egg 50g Cold Chopped Butter For the Lemon Buttercream Filling only: 200g Butter 320g Icing Sugar 3-4 tbsp lemon juiceWhole cake (filling and coating): 400g Butter 640g Icing Sugar 6-8 tbsp lemon juice For the Swiss Meringue Icing: 3 Egg Whites 225g Caster Sugar --------------------KITS AND MERCH!: http://cupcakejemma.com SUBSCRIBE FOR WEEKLY VIDS: https://www.youtube.com/user/CupcakeJemma MORE CAKE: http://www.crumbsanddoilies.co.uk MY INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies SALLY: @sallydells
