Lemon sherbet cake | Sainsbury`s Magazine

Ingredients

• 5 large eggs
• 300g baking spread, such as Stork
• 300g caster sugar
• 225g self-raising flour
• 75g ground almonds
• zest of 2 lemons, juice of 1 lemon
• 1 tsp lemon extract (we used Taste the Difference Sicilian lemon extract)
• 300g soft butter
• 500g icing sugar
• 1 x 213g jar marshmallow fluff
• 2 x 23g packets sherbet dip dabs
• 2 tsp lemon extract (we used Taste the Difference Sicilian lemon extract)
• 4 tbsp lemon curd (we used Taste the Difference lemon curd)
• a handful of mixed sherbet sweets, crushed, to decorate