Step 1

Pre-heat the oven to 180°C/160°C/gas mark 4 and line and grease 2 x 8 inch round cake tins.

Step 2

Beat the sugar with the lemon zest and butter until light and fluffy.

Step 3

Add the eggs one at a time, mixing well between additions.

Step 4

Add the vanilla extract.

Step 5

In a separate bowl whisk together the flour, almonds, baking powder and salt then beat into the rest of the ingredients.

Step 6

Divide the cake batter between the two tins and bake for 30 minutes.

Step 7

Remove from the oven. Allow the sponges to rest for 5 minutes before carefully removing from the tins and cool completely on wire racks.

Step 8

Heat the egg whites and sugar in a bain marie or double boiler, whisking constantly until the temperature has reached 71°C.

Step 9

Remove from the heat and pour into a stand mixer with a whisk attachment. Whisk until the mixture forms stiff peaks and the temperature has reduced to about 32°C.

Step 10

Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done, just continue to add all the butter. Once the butter is totally incorporated the buttercream will miraculously become a smooth velvety consistency.

Step 11

Add the lemon curd and salt and mix until thoroughly combined.

Step 12

Place one of the sponge layers on an 8 inch cake board and spread the lemon curd from the centre of the top of the sponge almost to the edges.

Step 13

Place the second sponge layer on top and cover the top and the sides of the cake with the buttercream.