I made sure my butter was nice and soft this time and it does make such a difference to the smoothness of the batter. Its also less likely to curdle when you gradually add the eggs to the creamed butter and sugar. I only added a splash of milk to loosen the batter a tad.
The recipe doesn't stipulate what size eggs to use, so I chose medium eggs and the batter looked OK to me.
Also I only have round cake tins or loaf tins, so I used 2 x 2lb loaf tins instead of a 20cm square tin and it worked a treat.
The cooking time was only 24 minutes, so a bit of a result.
The cakes were allowed to cool and then cut in half horizontally. You then drizzle on the lemon sugar syrup. I thought is was a good idea to put the clingfilm under the cake before I did this as I didn't want to waste any syrup! Topped with the butter cream and then the strawberry jam and sandwiched together, before being chilled for a couple of hours.
Mine only got chilled for about 1 1/2 hours as they had a party to go to! Topped with a mango & lemon conserve to bind the marzipan to the top, each cake was cut into 12 pieces and popped into Jubilee paper cases.
And here's the the yummy butter cream and jam filling.........