A refreshing gluten free lemon zest sponge with a lemon zest butter cream.
One of my favourite ways to use up lemons is to put it in either a cake or lemonade, today I chose cake as it is still a little too cold for lemonade. Nothing in your face big and fancy just a nice, simple cake.
As always I used my basic cake recipe jsut added the zest of one lemon to the cake mix and a littlre more plus lemon juice to taste in the butter cream.
When grating lemon zest, do not grate the bitter white, it is not very nice so after a couple of grates check the lemon and rotate.
Taste test! It's easier to add more than take away so when making the butter cream add the zest and juice just a little at a time, taste test (with a clean spoon then wash before testing again!) then repeat. Try not to make it too strong though as remember you already have lemon in the sponge.
As with most homemade cake, best eaten on day of baking for maximum soft and moist taste and texture.