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Export 11 ingredients for grocery delivery
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
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