This basic lemon cake is very good on its own, fresh from the oven. But for something special, or to use the leftover cake, you can make these little sandwiches and serve them with coffee, or at an afternoon party. I use fresh raspberries and cream in these ones but you could use raspberry or strawberry jam and cream. The sandwiches are easier to cut when the cake is a day old.
Cream together the butter and sugar until light and fluffy. Beat in the eggs one by one. Sift in the flour and baking powder, then add the lemon rind, lemon juice, cream and vanilla. Whisk well to get a smooth batter.
Spoon into the loaf tin and
For the filling, whip the cream and icing sugar together until the cream holds peaks, then fold the yoghurt through. Cut the cake like a loaf of bread into slices about
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