Ingredients

• 450g/1lb caster sugar
• 450g/1lb unsalted butter
• allow extra for greasing (at room temperature)
• 4 lemons
• zest only
• 8 large free-range eggs
• beaten
• 450g/1lb self-raising flour
• 6 large free-range egg yolks
• 175g/6oz caster sugar
• 4 large oranges
• zest and 300ml/10fl oz juice only
• squeeze fresh lemon juice
• 110g/4oz unsalted butter
• cubed
• 6 lemons
• juice only (reserve the peel of 1 lemon)
• 75g/2½oz caster sugar
• 1 orange
• peel only
• 1 lemon
• peel only (see above)
• 200g/7oz caster sugar
• plus extra for sprinkling
• 300g/10½oz icing sugar
• 3-5 tbsp lemon juice

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Grease two 23cm/9in springform cake tins with butter and line the bases with baking parchment.
• For the sponge
• in a large bowl beat the sugar
• butter and lemon zest until pale and fluffy. Gradually add the eggs a little at a time
• beating between each addition. Carefully fold in the flour using a metal spoon.
• Pour the batter into the prepared cake tins and bake for 30–40 minutes
• or until the sponge is risen
• golden-brown and a skewer inserted into the middle comes out clean.
• Meanwhile
• make the orange curd. In a heavy-based saucepan
• combine the egg yolks
• sugar
• orange zest
• orange juice and lemon juice. Mix gently and cook over a medium-to-high heat
• stirring constantly with a spatula until the mixture is thick (about 15–20 minutes at a rapid simmer). Remove from the heat and add the butter one piece at a time
• stirring until the butter is melted and fully incorporated. Set aside to cool completely
• stirring occasionally.
• For the drizzle
• mix the lemon juice and sugar in a bowl until well-combined and the sugar is dissolved. Set aside.
• When the cakes are cooked
• remove from the tins and place on a wire rack. Prick the top of the cakes using a cocktail stick or skewer and pour over the lemon drizzle. Leave to cool completely.
• For the candied peel
• cut the orange and lemon peel into thin strips and boil in a pan of water for 10 minutes. In a separate pan
• heat 300ml/10fl oz water and the caster sugar for 10 minutes or until a syrup forms. Add the peel and bring to a simmer. Cook for about 30 minutes
• or until the peel is translucent. Carefully remove the peel from the pan using tongs and place on baking paper to cool. When cooled
• sprinkle with caster sugar.
• For the icing
• sift the icing sugar into a bowl and beat in enough of the lemon juice to make a thick icing that will run down the sides of the cake.
• To assemble the cakes
• place one cake on a serving plate and generously spread the orange curd on the top. Place the other cake on top and cover with the lemon icing
• allowing it to run down the sides of the cake. Decorate with the candied peel.