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1
Madeira Cake: Beat the caster sugar and butter together until creamy.
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2
While mixing add the eggs one at a time until they are well combined.
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3
Beat the sifted flour in gradually until well mixed.
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4
Finally mix in the lemon juice and zest.
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5
To Bake: Preheat an oven to 160 C and grease square cake tin.
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6
Spread the cake mix evenly in the cake tin.
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7
Place the tin in the preheated oven for 45 minutes or until it has risen, golden and is firm to touch.
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8
To test if it is ready insert a thin knife or skewer in the centre it should come out clean if the cake is ready.
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9
Remove the cake from the oven and allow it to cool on a wire rack.
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10
To Assemble: When the cake has cooled slice it through the centre into two halves.
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11
Spread the lemon curd evenly over the bottom slice.
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12
Place the second half on top and spread the lemon icing over the cake.
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13
Slice the cake into 5cm squares and place them in the refrigerator for at least 1 hour before serving.
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14
Alternatively you can simply dust the slice with a little icing sugar.
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15
Lemon Curd: Whisk the egg yolks and caster sugar together until they are thick.
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16
Place the lemon zest, juice and butter in a pan over a moderate-low heat.
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17
Stir in the egg mixture and cook the curd slowly, while stirring it with a wooden spoon until it thickens.
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18
Allow the curd to cool before using.
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19
Refrigerate the curd in a sealed container until ready to use.
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20
Lemon Icing: Beat the butter with the icing sugar until creamy, mix in the lemon juice until well combined.
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21
The icing should be thick but of a spreadable consistency.
