Step 1

Preheat the oven to 160°C (325°F). Reduce the temperature by 20 degrees if you are using a fan forced oven. Grease and line four round 20cm (8 inch)cake tins. I use cake release spray for all my cakes, misting the tins lightly.

Step 2

Put the flour and sugar into a large mixing bowl and stir to combine.

Step 3

Add the eggs, butter, milk, lemon juice and zest.

Step 4

Beat together using an electric hand mixer, using a spatula to scrape the bottom and sides of the bowl as needed. Mix until the batter is smooth, about a minute.

Step 5

Divide the batter evenly between the prepared cake tins and level. Bake for 30-35 minutes, or until the cake is golden, springy to the touch and a toothpick inserted in the centre comes out clean. Carefully turn out onto a wire rack to cool.

Step 6

Make the Syrup

Step 7

Put the lemon juice and sugar in a saucepan and stir over low heat for about five minutes, or until the sugar dissolves. Leave to cool slightly.

Step 8

Brush the syrup over the cake layers. You can use any leftover syrup to flavour your frosting or add it to drinks.

Step 9

Make the Lemon Cream Cheese Buttercream

Step 10

Put all the ingredients in a mixing bowl. Start beating with an electric hand mixer on the lowest speed setting until the ingredients combine.

Step 11

Increase the speed to maximum and continue to beat until the frosting is light and fluffy, scraping the bottom and sides of the bowl halfway through.

Step 12

Transfer the frosting to a piping bag fitted with a large star tip.

Step 13

Assemble the Cake

Step 14

Place the bottom cake layer on a stand or plate. Pipe a layer of frosting over it and level with a palette knife. Repeat with the other sponge layers.

Step 15

Leave the cake naked to show the filling or smooth buttercream over the entire cake to cover.

Step 16

Pipe any extra frosting over the top of the cake and decorate with lemon zest or small lemon slices before serving.