Add a zesty twist to the traditional afternoon cake, you won't be able to stop at just one slice.
Equipment and preparation: You'll need 2 x 22.5cm/9in greased and lined cake tins.
175g/6oz butter, plus extra for greasing
175g/6oz sugar
1 lemon, zest and juice
3 free-range eggs
175g/6oz self-raising flour
100g/3½oz lemon curd
225g/8oz mascarpone
50ml/2fl oz double cream
50g/2oz icing sugar, plus extra for dusting
225g/8oz strawberries, sliced
Preheat the oven to 200C/400F/Gas 6. Grease and line a 23cm/9in cake tin.
Cream the butter and sugar together in a bowl until light and fluffy. Beat in the eggs, lemon zest and juice until well combined, then fold in the flour.
Spoon the mixture into the cake tin and bake in the oven for 20 minutes, or until the top is golden-brown and springy to the touch and a skewer inserted into the middle comes out clean. Remove the cakes from the oven and remove from the tins once cool enough to handle.
For the filling, beat the mascarpone, sugar and cream together until well combined.
Spread the curd onto one of the cakes. Cover with the strawberries,then the mascarpone filling. Place the other cake on top and dust with icing sugar.
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