Lemon sponge with cream cheese frosting

180 g self-raising flour
1 tsp baking powder
180 g soft butter
180 g caster sugar
3 eggs
2 small lemons
200 g tub Philadelphia cream cheese
3 tbsps lemon curd
Icing sugar

Preheat the oven to 190°C. Grease two 20-cm sponge cake tins with butter and line the bases with baking parchment.

Sift the flour and baking powder into a large bowl and add the butter, caster sugar and eggs. Using an electric whisk, beat it all together for two minutes until light and fluffy, scraping down the bowl with a spatula once or twice to make sure it’s all amalgamated.

Grate the rind and squeeze the juice from one of the lemons and whisk them in, then divide the mixture evenly between the two tins. Level the tops and bake for about 25 minutes until golden and firm to the touch, and the cakes are starting to pull away from the sides of the tins. Turn out on to a wire rack, remove the baking paper and let them cool.

Grate the zest from the second lemon. Beat the cream cheese, lemon curd and zest together, then beat in enough sifted icing sugar until you have a light spreadable consistency. Sandwich the cakes together with a third of the mixture, then spread the rest on the top and sides and scatter over some little sugary lemon slices, mint leaves, sprinkles, sugar flowers or whatever you fancy. Chill until the frosting is firm.