Simon Rimmer served up a delicious lemon drizzle Victoria sponge cake on Sunday Brunch.
The ingredients are: 3 large eggs (weigh them in their shells), weigh butter, sugar and self-raising flour using the same weight as the eggs, 1 tsp baking powder, a pinch of salt, zest of 1 lemon, 30ml of milk and the juice of 2 lemons.
For the buttercream: 100g butter, 200g icing sugar (if its too thick add a little double cream).
For the topping: 250g of curd, the buttercream on top, 225g icing sugar with zest and juice of 1 lemon.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.