Zesty lemon cake

Method

For the sponge

1. Preheat the oven to 180°C/fan 160°C/Gas 4
2. Lightly grease 2 x 20cm sandwich cake tins and line the bases with greaseproof paper
3. Put the lemon zest, vanilla extract, butter and caster sugar into a large bowl
4. Beat until pale and fluffy
5. Add the beaten eggs and a little of the flour
6. Stir then fold in the rest of the flour and the baking powder
7. Add the milk and stir again
8. Divide the mixture equally between the tins
9. Bake for 20 mins or until risen and light golden in colour
10. Leave to cool slightly, then remove from the tins, peel away the greaseproof paper and place on a wire rack to cool

For the filling

1. Beat together the butter, icing sugar and lemon juice
2. When the cakes are cool, spread the lemon curd onto one and the buttercream onto the other, then sandwich them together

For the topping

1. Beat the icing sugar with 40ml cold water until smooth, then stir in the lemon curd
2. Spoon over the cake, allowing it to trickle down the sides
3. Decorate with the strips of lemon zest