Utilizing an electrical whisk beat the butter and sugar collectively till pale and fluffy. Crack the eggs in one after the other and whisk nicely, scraping down the perimeters of the bowl after every addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk till simply mixed then divide the combination between the 2 tins.
Bake within the centre of the oven for 25-30 minutes till a skewer inserted into the center of every cake comes out clear. After 10 minutes take away the truffles from their tins and depart to chill utterly on a wire rack. Fill how you want. My private favorite is an effective dollop of lemon curd and a few contemporary cream, then mud the highest with icing sugar. Will hold for 3 days.