Triple lemon sponge cake

This is no ordinary lemon cake. It's not a lemon drizzle as I often find those sorts rather dry, but it is ultra lemony with a lemon sponge, lemon curd filling as as if that isn't enough: a lemon buttercream as well. This cake is a true summer delight - perfect for taking on a picnic, presenting at afternoon tea or celebrating a birthday. It is guaranteed to go down a storm!

For the sponge

175g caster sugar

175g unsalted butter

175g self raising flour

1 tsp baking powder

3 large eggs

Zest of one small lemon

Juice of one small lemon

Half a jar of lemon curd (for the recipe, take a look at my 'preserves' section).

For the buttercream

80g unsalted butter

200g icing sugar

Zest of one small lemon

Juice of one small lemon

Method

1. Preheat the oven to 180C and line a deep circular baking tin.

2. In a mixer, cream the butter and sugar.

3. Then sieve together in the flour and baking powder.

4. Add the eggs and give it a good mix.

5. Grate in the lemon zest and add the lemon juice.

6. Pour into the prepared tin and bake for 25-30 mins until a skewer comes out clean.

7. Meanwhile, make the buttercream by creaming the butter and sugar, then adding the zest and juice.

8. Once the cake has baked and cooled completely on a wire rack, slice it in half using a large knife.

9. Slather the lemon curd generously in the middle then top with the buttercream and decorations of your choice.