Helen Goh’s lemon curd layer cake

This is both simple and celebratory, which in my book makes it just right for Mother’s Day next weekend. The cake has a fine, tender crumb that pairs with the soft, creamy tang of lemon mascarpone; lemon curd in the batter (shop-bought for ease) brings a smoothness and depth of lemon flavour.

Finished with a little extra curd and a scattering of edible flowers, it is pretty and unfussy. Lemon curd layer cake — Prep 5 min Cook 1 hr Serves 8-10. 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 330g plain flour, 2½ tsp baking powder and ½ tsp fine sea salt into a medium bowl. Put 225g room-temperature unsalted butter, 225g caster sugar and the finely grated zest of 2 lemons 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.

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