The Bakinglady 

What you need

200g caster sugar

200g baking margarine

200g self raising flour

4 medium eggs

2 lemons, finely grated zest

150g good quality lemon curd

Frosting

200g white chocolate, chopped into small pieces

125g butter

200g icing sugar

1 level teaspoon Vanilla essence

2 -3 tablespoons double cream

100g chocolate curls

What to do

Preheat the oven to 180c or 160c for a fan assisted oven and line 2 x 8” sandwich tins with baking paper

Cream the baking margarine, caster sugar and lemon zest together until pale and fluffy then beat in the eggs one at a time. Finally fold in the flour then divide the mixture between the two prepared tins, bake in the preheated oven for approximately 30 minutes or until the cakes are well risen and golden brown.

Leave to cool in the tins for 5 minutes then turn out onto a wire rack to cool completely.

Melt the white chocolate oven a pan of hot not boiling water, add the double cream and then leave to cool.

Place the butter, icing sugar and vanilla essence in a mixing bowl and beat for 5 minutes until soft and fluffy then add in the cooled, melted chocolate, continue beating for a further five minutes, the mixture should be soft and spreadable.

Sandwich the cooled cakes together with the lemon curd then cover with the white chocolate frosting, finally sprinkle with the white chocolate curls.