1. Preheat oven to 180˚C (350˚F) Gas 4.
2. Sift the flour and baking powder together.
3. Whisk the butter and sugar until pale, light and fluffy. Gradually add the eggs, mixing well.
4. Add and whisk the dry ingredients and sour cream alternately to the mixture in batches. Add the lemon zest and juice and mix until smooth.
5. Divide the mixture evenly between the tins and bake on the middle shelf of the oven for about 35 minutes, or until a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool in the tins for 10 mins before turning out onto a wire rack. Allow them cool completely before decorating.
6. To make the frosting, cream the butter and sugar. Add the lemon curd and mix again until smooth.
7. Using a large serrated knife, slice each cake in half horizontally to give 4 even layers.
8. Place one cake layer on a serving plate and spread with 2 big tbsps of frosting. Top with another cake layer and frosting. Repeat until you have 4 layers of cake and 3 of frosting.
9. Cover the top and sides of the whole cake with the remaining frosting, spread evenly with a palette knife.
10. Decorate the cake with your choice of sweets.

INGREDIENTS

400g plain flour
1 tbsp baking powder
225g unsalted butter
225g caster sugar
4 large eggs, beaten
250ml sour cream
grated zest of 2 unwaxed lemons and juice of 1
sweets

Frosting: 350g unsalted butter
600g icing sugar, sifted
4 tbsp lemon curd
2 x 20cm cake tins, greased and lined
Serves 8-1