The recipe is based on a photograph I cut out of a magazine, probably a few years ago now, which I found stuffed in an old file of cuttings. I couldn't find a cutting of the method, only part the ingredients, so here is my version.
250g unsalted butter
250g golden caster sugar
250g self raising flour
1 heaped tsp baking powder
zest of 1 unwaxed lemon
juice of 1/2 a lemon
For the filling:
200ml creme fraiche
350g lemon curd (homemade tastes best, but using a good quality jar of lemon curd makes this cake much quicker and simpler to make)
1 unwaxed lemon
100g caster sugar
Add the measured water and sugar to the pan and heat gently until the sugar dissolves. Add the zest and simmer gently for 10-15 minutes until the liquid has become syrupy.
Remove the zest carefully and place on a non stick baking sheet. Leave to dry out for 24 hours.
To make the cake:
Preheat the oven at 180 C. Grease and line the bases of two 8" sandwich tins. Beat the sugar and butter together then stir in the eggs, lemon zest and juice. Sift the flour and baking powder over the cake mixture and stir gently until combined. Divide the mixture between the tins and bake for 20-25 minutes until golden. If you test the middle of the cake with a cake tester or scewer it should come out clean.
Leave to cool before removing from the tins and placing on a wire cooling tray. Once cool, slice in half so that you have 4 layers of sponge.
Stir a little of your lemon curd into the creme fraiche. Then layer up the cake starting with a layer of sponge topped with 1/3 of the lemon curd, then 1/3 creme fraiche mixture. Repeat twice and then place the final layer of sponge on top. Dust with icing sugar and decorate with candied lemon zest.