Sponge cake

• softened butter225g g
• golden caster sugar↗225g g
• large eggs↗4
• lemon↗½

  zested

• vanilla extract↗1 tsp tsp
• self-raising flour↗225g g
• milk
• lemon curd

  jam, lightly whipped cream

• icing sugar↗

  for dusting

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.

2. 2

   Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.

3. 3

   Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.