Step 1

Preheat oven to 355F/180C. Line (with baking paper) and butter two 7” sandwich cake pans.

Step 2

Process the soft butter and sugar together in the food processor for a few seconds. Alternatively, mix with a hand-held whisk. Then add the vanilla, eggs, flour and baking powder and mix until just combined and smooth. Be careful not to over-mix.

Step 3

Whisk in the milk gradually until the mixture is a soft dropping consistency. You may not need to use it all.

Step 4

Pour the batter equally into the pans and bake for about 25 mins, until a metal skewer or knife comes out clean.

Step 5

Cool the cakes for 10 minutes in the pans, then turn out onto a wire rack and cool completely.

Step 6

Meanwhile, make the lemon mascarpone cream. Simply whisk 4 tablespoons of the lemon curd into the mascarpone cheese, then spread thickly over one of the cakes. Dollop the rest of the lemon curd (you don't have to use it all) over the top of the filling, then sandwich the cakes together.

Step 7

Just before serving, dust with icing/confectioner's sugar.