225g Butter

225g Caster Sugar

4 Eggs

225g Self Raising Flour

Grated rind of 2 lemons

Preheat oven to 170 ° and grease and line two sandwich tins.

Cream together the butter and sugar then add the eggs one at a time until combined. Next add the flour and grated lemon rind then mix well.

Pour the mixture evenly between both tins and bake for 25-30 minutes or until a knife/skewer comes out clean – this is how I check my cakes aren’t under baked.

Leave to cool and make a start on the lemony buttercream and filling.

125g Softened Butter

400g Icing Sugar

3 Tablespoons of lemon juice (you can add more or less to suit your tastes and how strong you like it)

Beat all the ingredients together until light and fluffy. You want the Buttercream to be reasonably thick so it doesn’t all slide off of the cake. If its looking to runny then add more icing sugar. Too thick? Add a drop of milk.

Sandwich together the two cooled cakes with a generous layer of lemon curd and a layer of buttercream.

Pipe or spread the remaining buttercream on top of your cake and decorate as desired.

Now sit back and watch how quickly the cake disappears!