Vintage on line

This was the Easter cake that I made at the weekend.

I made it from this Victoria Sponge recipe (as it is a favourite):

Ingredients:
*6oz Self raising flour
*6oz caster sugar
*6oz Soft butter
*3 free range/organic eggs

Method:
1.Put all the ingredients in a bowl together and whisk until smooth
2.Line 2 tins with grease proof paper and fill each with half of the mixture
3.Cook in oven at 180 for 15 to 20 mins
4.Turn out and allow to cool on a rack

Once cooled I did a lemon drizzle made from 150g icing sugar & 3-4 tbsp lemon juice, I pricked the cake all over and then poured this drizzle on and let it soak in.
I then filled the cake with lovely butter icing & raspberry jam.

The topping is made with 300g royal icing sugar, 3 tbsp lemon juice & yellow food colour.
I think I did make it a bit thick but it was ok, apart from the fact it looks a bit like custard on that photo! *giggle*
The cake was then topped off with of course Mini Eggs, scrummy!!!

***

I made the cake to take over to my mum & dads on Easter Sunday for our big family lunch. I didn't fill it with whipped cream and raspberries as I didn't think my nieces would like it as much as butter icing and raspberry jam! *smile*
Anyhoo we had a lovely Easter lunch and everyone loved the cake, so of course I was pleased, there was even a slice left over for my mum to enjoy on the night!