A Whole Sicilian Lemon 🍋 Layer Cake made with Olive Oil

A tangy and zesty Sicilian lemon cake measuring a minimum of eight inches in diameter and weighing at least 2120g, with a filling made from our own home made lemon curd, and surrounded in lemon buttercream. You will get the lemon slices pre candied so they are a little less bright yellow and "G&T-Like" than you see here. Also the cake doesn't come sliced, what you see here is the sliced one that I serve on days when the bakery is open. I am happy to indent the cake to show you where you need to slice it, either for 12 or 10 people.
 
The soft lemon zesty sponge cake is made using olive oil in the place of butter, so it is a soft and long lasting texture. There is cream and butter in the frosting. Shortly we will be moving toward all self milled and organic local wheat grain which means we will "lose" the government advised fortifications that you see in the ingredients listing.
 
This comes on a cake board in a special cake box for you, tied up with pretty candy striped string. We make our sponge cakes using olive oil so that they stay fresher and softer for longer.
 
It serves at least ten generously. Get in touch by “contact us” to find out how to order this cake for a date you need it. It cannot be for the very next Saturday so you will see that it looks to be "out of stock" in the listing.