This lemon sponge is light, airy and so moist because of the tangy lemon curd and creamy buttercream filling. I just use store bought lemon curd here, but if you fancy the effort making your own is very worthwhile too.

INGREDIENTS

For the sponge:

• 225g butter
• 225g caster sugar
• 4 large free-range eggs
• 3 tsp vanilla extract
• 210g self raising flour
• 1 tsp baking powder
• Zest & juice of 1 lemon
• About 3 tbsp of milk to loosen batter

For the buttercream:

• 300g butter, softened
• 1/2 tsp vanilla extract
• 520g icing sugar, sifted

For the lemon curd filling (or 2 cups store bought lemon curd):

• 300g caster sugar
• 50g cornflour (corn starch)
• 120ml lemon juice (about 2–3 lemons)
• 4 large free-range egg yolks
• A pinch of salt
• Finely grated zest of 2 lemons
• 60g butter

To Finish:

• Dusting of icing sugar

METHOD

1. Preheat the oven to 180°C/°160°C Fan/350°F/Gas Mark 4. Grease and line two 21cm/8" springform tins. In a standalone mixer, cream the butter, sugar and lemon zest together until pale and fluffy. Then beat in the eggs one by one before adding the vanilla extract and lemon juice.
2. Using a spatula, fold in the flour and baking powder until you have a smooth mixture. Use a little bit of the milk if you need to loosen the mixture. You want the mixture to be a bit loose.
3. Divide the mixture into the two springform tins, flatten the top with a spatula if needed. Bake in the oven for about 20 minutes, until it's nice and golden. When the bases are cooked, take them out and let cool for a few minutes before you take it out of the tin to cool completely.
4. While the bases are cooling, prepare the buttercream filling by beating the butter and vanilla extract together in a bowl until light and fluffy then add the icing sugar, a little at a time, until it is all incorporated and the mixture is smooth.
5. To assemble the cake, spread some lemon curd on one of the bases before topping with buttercream, then add the second base and sprinkle with icing sugar.