This light, fresh, lemony layer cake is perfect for celebrating occasions like Mother’s Day. Alternatively, make it as a gift to take to a spring lunch party or enjoy it with guests.

Ingredients: (Serves 8)

• 170 g/6 oz butter, at room temperature
• 140 g/5 oz caster sugar
• Finely grated zest of 1 lemon
• 3 eggs
• 140 g/5 oz self-raising flour

To decorate:

• 270 g/9½ oz cream cheese
• 40 g/1½ oz icing sugar, sifted
• Finely grated zest of 1 lemon, plus 2 teaspoons juice
• 3 tablespoons lemon curd
• Sugared flower petals, to decorate (see below)

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch round cake tins, and line the bottoms with greaseproof paper.

Beat together the butter, sugar and lemon zest until pale and creamy, then beat in the eggs one at a time. Sift the flour over the bowl, then fold in. Divide the batter between the two cake tins, spreading out evenly with the back of a spoon. Bake for 20 to 25 minutes until risen and golden and a skewer inserted in the center comes out clean. Turn out onto a wire rack and leave to cool completely.

To make the icing, beat together the cream cheese, icing sugar, lemon zest and lemon juice until smooth and creamy. Spread lemon curd over one cake, then spread just less than half the cream cheese icing on top. Cover with the second cake and swirl with the remaining icing. Decorate with sugared flowers.

Making sugared flower petals:

Choose any edible flower petals you like, such as rose petals or violets. Brush the petals with egg white, dust with icing sugar and leave to dry before using to decorate. The finished flowers will glisten as if they have been dusted with frost.