Step 1

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line three 8 inch sandwich tins that are at least 2" deep

Step 2

To make the sponge, mix together the butter and sugar until light and fluffy. Use an electric mixer for the best results

Step 3

Add the eggs (I add them all at once, or you can add two or three at a time) and whisk them in

Step 4

Add the lemon juice and the self raising flour and whisk it in

Step 5

Then fold in the lemon zest

Step 6

Divide the mixture between the three cake tins, I like to weigh it out for accuracy so the layers are even

Step 7

Bake them for around 35-40 minutes, or until a skewer inserted in the middle comes out clean. Then remove them from the tins carefully and let them cool completely on a cooling rack. Or you can cool them in the tins

Step 8

To make the buttercream, mix together the butter and icing sugar, for best results use an electric mixer

Step 9

When it starts to come together add the lemon extract and milk, and whisk until smooth. If it is too stiff, add a little more milk

Step 10

Stack the sponges up on your plate or cake stand, piping buttercream between each layer and drizzling the lemon curd over the buttercream

Step 11

When you get to the last layer add the sprinkles and lemon jelly sweets if using

Step 12

Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days