Easter Lemon Cake

Preheat the oven to 180oC/fan 160oC/Gas 4.

Lightly grease 2 x 20cm sandwich cake tins and line the bases with baking paper.

Put the lemon zest, vanilla, baking margarine and sugar into a large bowl and beat until pale and fluffy.

Gradually add the beaten eggs with a little of the flour. Carefully fold the rest of the flour and the baking powder into the mixture. Add the milk, mix and spoon into the tins.

Bake for 20 minutes or until risen and light golden in colour and a skewer comes out clean when inserted into the middle. Leave tocool slightly, then remove from the tins and place the cakes on a cooling rack, peel away the paper and leave to cool.

For the filling, beat together the butter, icing sugar and lemon juice until smooth and creamy. When the cakes are cool, spread lemon curd onto one cake, top with the butter cream and put the other cake on top.

To make the topping, beat together the icing sugar and approx 40ml cold water until smooth, stir in the lemon curd and spoon over the cake, and leave it to drizzle down the sides.