For the sponge:
Preheat the oven to 160°C
Cream the butter and the sugar until almost white. The minute you think you are done creaming, add on another 5 minutes! This is best done in a free-standing mixer, to avoid a very tired arm!
Beat the eggs in a jug and add the lemon zest and juice to this. Gradually incorporate this mixture into the butter and sugar, mixing all the time and adding a teaspoon of flour if the mix begins to curdle.
Add the lemon curd and mix through.
Combine your dry ingredients in a separate bowl and fold these into the wet mixture a third at a time.
Divide the mixture between two lined sandwich tins and bake for approximately 45 minutes. The cake is done when a skewer comes out clean.
For the lemon syrup:
Heat the lemon juice and sugar in a saucepan over a low heat until the sugar has completely dissolved.
As soon as you remove the cake from the oven, poke it right down to the bottom of the tin in several places with a skewer. Pour the syrup over the top of the cake. Really go for it and use all of the syrup but leave each pouring of syrup to soak in before you add more. Leave the cakes to cool in their tins for 10 minutes before turning out on a wire rack to cool completely.
For the lemon cream cheese frosting
Using a food processor or freestanding mixer, cream the butter and vanilla extact until smooth.
Add half of the icing sugar, followed by half of the cream cheese. Repeat this with the remaining icing sugar and cream cheese.
Add the lemon curd and beat until smooth.
Use this frosting to fill, top and cover your cake to taste.
Recipe courtesy of Charlotte White