Deliciously moist triple lemon sponge cake

Preheat oven to 160 C / Gas 3 and grease and line two 20cm (8 in) sandwich tins.

Mix the flour, caster sugar, butter, eggs, baking powder and the zest of the lemons until mixture is smooth.

Divide mixture evenly between the sandwich tins and even off with the back of a spoon.

Bake in oven for 30 to 35 minutes or until the sponge springs up when pressed lightly and no indentation remains. Do not check until at least 30 minutes have elapsed.

Turn out the cakes onto cake rack for cooling and while still warm, make little holes in the sponge with a cocktail stick.

Juice the lemons setting aside 1 tablespoon for icing, and add the granulated sugar to the remaining lemon juice. Mix well and then spoon over the still warm sponges, leaving them to cool.

When cool spread the lemon curd over one sponge and place the other sponge on top.

Mix the tablespoon of lemon juice set aside earlier with the icing sugar until it is of a thick consistency and spread evenly over the top over the cake until smooth.