Whole Lemon Cake with Lemon Cheesecake Filling.

When I post up a recipe on my personal facebook page and my brother comments with a "Yes please!" I know it's a good looking recipe!  I love this recipe it is so easy to make and very, very tasty.

This is a Mary Berry recipe, for those that watch The Great British Bake Off, will know that Mary is the Queen of cakes in the UK.  Her recipes are all easy to make at home and very tasty.

The idea of a whole lemon cake did intrigue me some what and it did look fantastic.  I must say whoever said that you eat with your eyes was correct.  If I see something that makes me drool, then there is more chance that I will make it.

Also I am a sucker for a layer cake.

Cake.

2 medium lemons

275gm butter, room temperature

275gm caster sugar

275gm self raising flour

2 level tsp baking powder

4 eggs

Filling.

50gm butter, room temperature

300gm icing sugar

250gm cream cheese or mascarpone

 

Place 2 whole lemons in a sacuepan, cover with water and bring to boil, simmer for 20 minutes or until soft and tender.

Drain, place lemons in a bowl, cut in half and with a fork remove the pips.

Place the lemons in your food processor, yes the whole lemon skin and all!  Blitz until you have a chunky puree.

Scrape all your puree into a bowl and set aside for a minute.

Back in your food processor place all your other cake ingredients.

Blitz the cake batter until smooth.  Then add half the lemon puree to the processor and pulse a couple of times to combine.

Divide the cake batter between 2 lined cake tins (20 to 23 cm) and bake for 30 minutes or until cake tester comes out clean.

Remove from the oven, allow to cool for 5 minutes in the tin then cool until cold on cake rack.

Line your serving platter with some pieces of baking paper just under the edge of the bottom layer of your cake, this allows you to have a nice clean serving platter.  Slice your 2 cakes in half.

For the filling place all your ingredients in the food processor including the rest of the lemon puree and blitz until smooth.

Place a third of the filling on each layer and repeat.

Don't lick the bowl yet!

Now place your cake in the fridge for an hour for the filling to set.

For a nice light icing use 250gm icing sugar and 2 tablespoons of lemon juice.  Stir until smooth and spoon over your cake.

Take your paper out from under the cake once your ready to serve.

You could decorate with candied lemon peel or just a couple of twists of lemon.  If it makes it to the table uncut that is!