250g unsalted butter, softened
250g caster sugar
4 large eggs
1 tsp vanilla extract
Zest of 3 lemons
250g self-raising flour
1 tsp baking powder
1/2 tsp salt
125ml whole milk
150ml freshly squeezed lemon juice
100g caster sugar
200g icing sugar, sifted
Preheat the oven and grease the round cake tins. In a large bowl, beat 250g softened butter and 250g caster sugar to make an airy mixture.
Add 4 large eggs one at a time and beat well after each addition. Mix 1 tsp vanilla and lemon zest.
Mix the dry ingredients like sifted flour, baking powder, and salt in a different bowl then combine it with the butter mixture. Alternate with whole milk and 50 ml lemon juice.
Fill the cake tins evenly with the batter and bake for 20-30 minutes until done. Let it cool then transfer to a wire rack.
Make lemon syrup by combining 100 ml lemon juice and 100g caster sugar and heat until sugar dissolves. Make lemon glaze by mixing 200g icing sugar with 3tsp lemon juice.
Soak the cake in lemon syrup and layer and cover with lemon glaze. Chill the cake for 30 minutes then serve and enjoy.