Clotted Cream Filled Lemon Cakes

method:

• Preheat the oven to 180°C/350°F/Gas Mark 4. Grease 2 x 18cm cake tins with the butter and line the base of each with a circle of greaseproof paper.
• Place the butter in a large mixing bowl and add the sugar. Beat together with an electric hand whisk for a good few minutes until the mixture is very light and fluffy.
• In a seperate bowl,combine the flour and lemon zest. Beat the eggs into the creamed mixture one at a time, adding a spoonful of the flour with each one to prevent it from curdling. Fold in the remaining flour with a metal spoon until you have a soft, smooth cake batter.
• Divide the batter between the tins and level the tops with the back of a spoon. Bake for about 25 minutes or until the cakes spring back when pressed gently with a finger and are pale golden in colour.
• Leave the cakes to cool in the tins for about 10 minutes before removing and leaving to cool completely on a wire rack. When cool enough to handle slice each one in half.
• Place one cake slice upside down on a stand or plate. Spread with half the lemon curd, sandwich with another slice of cake and add a thick layer of Rodda’s Clotted Cream. Top with another slice of cake and more lemon curd, then finish with a final layer of cake. Dust the top with icing sugar and serve.