This is both simple and celebratory, which in my book makes it just right for Mother’s Day next weekend. It has a fine, tender crumb, which pairs beautifully with the soft, creamy tang of lemon mascarpone, and I use lemon curd in the batter (shop-bought for ease) to bring a particular smoothness and depth of lemon flavour. Finished with a little extra curd and a scattering of edible flowers, it is pretty and unfussy and will hopefully make your own mother’s day.

Lemon curd layer cake

Prep 5 min
Cook 1 hr
Serves 8-10

330g plain flour
2½ tsp baking powder
½ tsp fine sea salt
225g room-temperature unsalted butter
225g caster sugar
Finely grated zest of 2 lemons
3 large eggs, at room temperature
160g lemon curd
250ml whole milk
Small edible flowers, to decorate

For the lemon mascarpone
250g lemon curd, plus extra to decorate
250g mascarpone

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.

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.

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.

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.

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.