This cake is both simple and celebratory that is pretty and unfussy.  It has a fine, tender crumb, which pairs beautifully with the soft, creamy tang of lemon mascarpone.

Ingredients

1. Heat the oven to 180C (160C fan)/350F/gas 4 and line the base and sides of two 20cm round cake tins with baking paper
2. Sift the flour, baking powder and salt into a medium bowl. Put the butter, sugar and lemon zest in the bowl of an electric mixer and beat with the paddle attachment on medium-high for about two minutes, until pale, smooth and creamy. Add the eggs one at a time, beating well after each addition and scraping down the sides and base of the bowl as needed. With the mixer on low, add the sifted dry ingredients alternately with the lemon curd and milk, about a third at a time and ending with the last of the dry ingredients. Beat just until incorporated, scraping down the bowl a couple of times to ensure an even mix.
3. Divide the batter evenly between the two lined tins (about 660g per tin) and level the tops with a small spatula. Bake for 35 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave the cakes to cool in the tins before turning them out.
4. To assemble, make the lemon mascarpone cream. Put the lemon curd and mascarpone in the bowl of an electric mixer and beat with the whisk attachment on medium-high, until soft waves form and the mix just holds its shape.
5. Place one cake on a serving plate and spread with half the lemon mascarpone cream. Place the second cake on top and spread the remaining mascarpone cream over it. To finish, swirl or dollop a little extra lemon curd on the top and decorate with edible flowers.

Recipe by Helen Goh, Sourced from The Guardian