Step 1

Pre-heat the oven to 180C/160C Fan and grease and line two 8" sandwich tins. Set aside.

Step 2

Using a mixer, cream together the butter/Stork and sugar until light and fluffy - around 3 minutes. Add the eggs, vanilla, lemon zest and flour until just combined- around 30 seconds.

Step 3

Pour the mixture into the prepared tins and bake in the centre of the oven for around 25 minutes. The cake will be ready when a skewer or knife inserted into the centre is clean. Leave to cool in the tins for 10 minutes, then carefully remove the cakes from their tins onto a wire rack and leave to cool completely.

Step 4

To make the buttercream, mix the butter for a minute, then gradually add the icing sugar. Add the orange extract. Beat together for around 3-5 minutes until smooth and pale in colour.

Step 5

To decorate, use a piping bag fitted with a large closed star nozzle and pipe swirls around the edge of one of the cakes, then fill the centre with the lemon curd. Place the other cake on top and pipe the top with the remaining buttercream. Decorate with orange and lemon slices.