Egg Free Lemon Sponge

Ingredients

200g (7oz) self raising flour
2tsp baking powder
75g (3oz) caster sugar
125g (4½oz ) baking butter (you can use vegan margarine)
150ml (5fl oz) lemon juice
Zest of half a lemon
175ml (6fl oz) cold water

Method 

Preheat the oven to 190ºC (170ºC Fan Oven / 370 F / Gas Mark 5). Beat the margarine and sugar until pale and fluffy. Sift in the flour and baking powder, holding the sieve high over the bowl. Gently fold in the water, lemon juice and zest. Divide the mixture between two greased and lined sandwich cake tins and bake for 30 minutes or until golden and springy. Turn out of the tins and cool before sandwiching together with egg free lemon curd and dust with icing sugar.