225g of self-raising flour
2 tsp of baking powder
225g of Stork With Butter
225g of golden caster sugar
4 large free range eggs
1 lemon, juice and grated zest
200g of soft cheese
2 tbsp of icing sugar, plus extra for dusting
1 tbsp of milk
100g of lemon curd
Grease and line the bases of 2 x 20cm cake tins. Preheat the oven to 180ºC, gas mark 4.
Place the flour, baking powder, Stork, sugar, eggs and lemon juice and zest in a large bowl, and whisk for 2-3 minutes until smooth and creamy.
Divide the mixture equally between the tins, and bake for 20-25 minutes until golden and just firm. Leave to cool in the tins for a few minutes, then turn out and allow to cool completely.
Meanwhile, in a bowl beat together the soft cheese, icing sugar and milk until soft enough to spread. Gently ripple this mixture through the lemon curd.
Using a bread knife, cut the cake in half horizontally to give 4 layers. Use the lemon curd mixture to sandwich the cakes together into a tall stack. Dust lightly with icing sugar to serve.