Grease and line the bases of 2 x 20cm cake tins. Preheat the oven to 180ºC, gas mark 4.
Place the flour, baking powder, Stork, sugar, eggs and lemon juice and zest in a large bowl, and whisk for 2-3 minutes until smooth and creamy.
Divide the mixture equally between the tins, and bake for 20-25 minutes until golden and just firm. Leave to cool in the tins for a few minutes, then turn out and allow to cool completely.
Meanwhile, in a bowl beat together the soft cheese, icing sugar and milk until soft enough to spread. Gently ripple this mixture through the lemon curd.
Using a bread knife, cut the cake in half horizontally to give 4 layers. Use the lemon curd mixture to sandwich the cakes together into a tall stack. Dust lightly with icing sugar to serve.
Recipe and image courtesy of Waitrose & Partners.
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