Beat the butter and sugar in a mixer until white and fluffy. Add 1 egg at a time, followed by Â¼ of the flour, and keep repeating until all are combined. Then add the zest and mix thoroughly.
Grease two 8in (20cm) cake tins with butter and dust with flour. Divide the mixture between the tins and bake for 30min or until a skewer comes out clean. Turn the sponges out and leave to cool on a wire rack.
Meanwhile, prepare the frosting. Combine the icing sugar, cream cheese and lemon zest until smooth in a mixer.
Melt the butter in a small saucepan. Pour the butter slowly into the frosting while mixing.
Refrigerate the frosting. When cool, cut the sponges in the middle to make 2 discs each. Start with one layer of sponge on a cake board; spread frosting on top (about 80g). Next put a layer of sponge on top of the frosting and repeat until you have layered all four discs.
Cover the outside of the cake with the remaining frosting and put in the fridge to set.
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