Layered Lemon Sponge

Ingredients
(Cake)

250g (8oz) butter
250g (8oz) self raising flour
250g (8oz) caster sugar
4 medium eggs
2 tbsp milk
rind of 2 lemons
(Syrup)
4 tbsp caster sugar
4 tbsp water
juice of 2 lemons
(Filling)
 3 tbsp lemon curd
(Icing)
125g (4 oz) butter
250g (8oz) icing sugar
4 tbsp lemon curd

Instructions
1. Preheat oven to 180c
2. Make cake: Beat butter. Add remaining cake ingredients and beat until smooth. Divide between tins.
3. Bake for 30-35 minutes.
4. Make syrup: pour 4 tbsp water into a pan. Add the sugar. Place on a low heat until the sugar dissolves. Bring to the boil for 1 minute. Remove from the heat and add lemon juice.
5. Remove cakes from the oven. Pour syrup over. Leave for 10 minutes, then transfer to a wire rack.
6. Spread lemon curd between the layers
7. Make icing: Beat butter until soft. Add remaining ingredients and beat well. Ice cake.

Taken from Delia Online