Step 1

Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F

Step 2

For the sponges, cream together the butter, sugar and lemon zest, either using a spatula, electric hand mixer or stand mixer, until light and pale.

Step 3

Beat in the eggs one at a time, then beat in the milk, oil and vanilla extract until fully combined.

Step 4

Sieve in the flour and baking powder, folding gently together until only just combined.

Step 5

Divide the batter evenly between two greased and lined 8-inch cake tins and bake in the oven for 25-30mins until risen and skewer comes out clean from the middle of the cakes.

Step 6

Allow the cakes to cool in the tins for 20mins then remove from the tins and transfer to a wire rack while you make the buttercream.

Step 7

Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.

Step 8

Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of icing sugar.

Step 9

Add in the lemon juice and salt (if using), mixing until only just smooth.

Step 10

If needed, stir in milk or cream 1 tsp at a time until you get a thick but spreadable consistency.

Step 11

Once the cake sponges have cooled, place one onto a flat plate or cake board and pipe a circle of your buttercream around the edge in a ring to make a wall.

Step 12

Spread roughly ½ jar of lemon curd inside the frosting ring, then place the second sponge on top.

Step 13

Cover the cake (top and sides) in the rest of the frosting, smoothing lightly with a spatula.

Step 14

Decorate your cake with buttercream swirls, slices of lemon and/or edible flowers, and enjoy!