Ingredients:

3 large fresh, free range eggs (weigh them in their shells) – somewhere between 170-200g

The same weight as the above in each of the following: self raising flour, softened butter and caster sugar.

Grated zest of one lemon

(For the buttercream)

350g icing sugar

200g butter

Juice of the lemon

Method:

Pre-heat oven to 170 degrees.

Line and grease two 7 inch baking tins.

Cream together the butter and sugar.

Beat the eggs and add slowly with one spoonful of (sifted) flour per egg added.

Grate in the lemon zest.

Mix in the rest of the flour with a metal spoon.

Divide the mix between both baking tins (weigh each for accuracy)

Cook for approximately 20-25 minutes depending on your oven until lightly golden brown.

Remove from oven and allow to cool for five minutes in the tins then turn out onto a wire rack.

When completely cool, make your buttercream and sandwich together. 

To make buttercream, blend the icing sugar, butter and lemon juice in the food mixer. Takes literally seconds. You WILL lick the bowl out I can guarantee. If you have some homemade lemon curd around the house, I would encourage a lavish layer of this on one sponge, with the buttercream on the other. Truly a thing of great beauty.

Enjoy!