Pre-heat the oven to 170ºC/ 325ºF / Gas mark 3

Grease and line a pair of 18cm/7" round loose-bottom cake tins

Sieve the self-raising flour and baking powder into a large mixing bowl

Add all the other ingredients and combine well

Divide the cake mixture equally between the prepared tins

Bake for 25 minutes

Remove from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round then turn them out onto a wire cooling rack

Carefully peel away the liners. Lightly place another cooling rack on top of the cakes and flip them over so that their tops are facing upwards (this prevents them sticking to the cooling rack)

Allow to cool completely before slicing each cake in half horizontally using a sharp serrated knife

Put one slice on to a cake plate or cake stand base. Spread generously with ⅓ of the lemon curd. Put another slice on top and spread this one with another ⅓ of the lemon curd. Put the third slice on top and spread with the last of the lemon curd. Put the final slice on top

In a large mixing bowl whisk together the double cream, lemon extract and zest of 1 lemon until stiff. Spread the mixture evenly over the top of the layer cake

Sprinkle over the zest of the other lemon

Slice and enjoy!