Luscious lemon layer cake: a recipe from Laura's London

This delicious zesty layer cake is delightful on the palette and will be a real show stopper at any dinner party or event.

• 380g Organic Self Raising Flour

• 6 Organic eggs

• 380g Organic Golden Caster Sugar

• 380g Butter

• 240g Greek Yoghurt

• Zest of 3 Organic lemons

• 200g Organic Blueberries to decorate

• Lemon Buttercream: 345g Butter, 750g icing sugar, juice of 3 lemons

Preheat the oven to fan 140C/conventional 160C/ gas 3.

Butter three 6 inch round cake tins and line the bases.

Cream together the butter and sugar until pale and creamy, add the eggs one by one, slowly mixing.

Sift in the self raising flour and then add the finely grated lemon zest, fold into the mixture. Then stir in the greek yoghurt for moisture.

Pour into three 6 inch springform cake tins, lined with baking parchment and bake in the oven at 160c fan for 20-25 minutes until the sponge is light and springy to the touch.

Once the cakes are cooked and have cooled in the tin, take out and leave to cool for an extra 20 minutes on a wire rack.

For the buttercream cream together butter and icing sugar and the juice of 4 organic lemons.

Once the cakes are completely cool, layer the lemon buttercream thickly onto each layer of sponge and then decorate with fresh, organic Blueberries. Delightful!