This is a Victoria Sponge with a lemon flavour and a lemon and cream filling.
225g butter, softened
225g caster sugar
225g self raising flour, sieved
zest of 1 lemon
juice of 2 lemons
300ml double cream
jar of lemon curd
Cream together the butter and sugar and add one egg and one tablespoon of the flour, repeat with the eggs and flour and then incorporate the rest of the flour.
Add the zest of a lemon and the juice to loosen the mixture to a smooth dropping consistency.
Grease and line 2 20cm cake tins and pour half the mixture into each tin.
Bake at 170 degrees C for 20mins or until a skewer comes out clean.
Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Once the cake is cool, spread a generous layer of lemon curd over the top of one cake and the bottom of the other.
With a whisk whip the cream until it forms soft peaks. Spoon the cream onto the bottom layer of the cake and carefully put the top cake on. Dust with icing sugar.