This buttery sponge, sandwiched and iced with lemon frosting is a lovely winter cake. Highly aromatic Primofiori lemons arrive from Italy in January, their fresh astringent flavour so welcome in the depths of winter. If possible, use wax-free, organic fruit.
Cream the butter with the sugar and the finely grated zest of the lemon until light and fluffy. Beat in the eggs one at a time. Fold in the sifted flour with the strained juice of half the lemon. Divide the mixture between the prepared cake tins and smooth level.
Bake until golden brown and just beginning to shrink from the tins. Cool for 3 minutes then turn the cakes on to a wire rack to cool.
Meanwhile, use a zester to remove long strands from the peel of the lemon. Use a grater to remove the rest of the zest and set aside with the strands. Squeeze the juice from the lemon, add the juice of the remaining half-lemon from making the cake.
In a small glass or stainless steel pan, melt the butter with
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