Lorna McIntyre's Lemon Cake

This one is an amended version of a family recipe all the way from Scotland, it is rich and tangy.  If you like things a little less tart then substitute limes for lemons and add more sugar.

Ingredients

• 2 pkts Lyons trifle Savoiardi sponge fingers
• 175 g butter
• Rind & juice of 4 lemons
• Juice of 1 Darwin lime (my own addition)
• 300 g caster sugar
• 3 extra large eggs
• 300 mL double cream to cover (use reduced cream)

Method
Grate lemons into butter – add sugar and beat well. Whisk eggs and add. Beat in lemon and lime juices. Cut sponges longwise and line a suitable container. Spread on mixture in layers ending up with sponge on top. Press down and freeze for an hour then remove and place in the fridge. Invert onto a plate. Decorate with cream.