Method

​1 Preheat the oven to 190°C/fan 170°C/gas mark 5. Grease and line with greaseproof paper the sides of two approximately 20cm cake tins.

2 In a bowl, cream the butter (using an electric whisk) with the sugar until it is light, fluffy and pale in colour. Whisk in the eggs one at a time so the mix won’t curdle. Then add the lemon zest and lemon juice. Mix in the gluten-free flour, baking powder and milk.

3 Divide the mixture between two cake tins and bake in the middle of the oven for 25–30 minutes.

4 Once the cake is done, remove the cake from the oven. Allow to cool for a few minutes before turning onto the cooling rack.

5 Once the sponge is completely cool, the cake can be filled with some lemon curd. This can be shop-bought or you can follow my lemon curd recipe below.

6 Place the lemon zest and sugar in a large glass bowl. Whisk the lemon juice together with the eggs and pour this over the sugar.

7 Add the butter cut into little pieces, and place the bowl over a pan of barely simmering water (but so that the bowl does not touch the water).

8 Stir frequently until this has nicely thickened. This can take about 20 minutes. Then cool the curd and use it to sandwich the sponges together, spreading it thickly. Store the cake in an airtight tin and eat as soon as possible!