Heat the oven to 180C/160C fan/gas 4 and line the base of three 20cm tins with baking parchment – if you don’t have three, line as many as you have and bake in batches. Beat the butter and caster sugar together using an electric whisk for 3 mins until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well combined, then fold in the milk, vanilla and zest from 2 1/2 lemons. Divide the batter between the tins, then bake for 30-35 mins, or until golden and a skewer inserted into the middle of the sponges comes out clean (or when a probe thermometer reads 90C).

Meanwhile, make the drizzle. Combine the lemon juice and granulated sugar in a bowl. Leave the sponges to cool in the tins for 10 mins, then invert two onto a wire rack set over a baking tray, flat-side up. Put the third on the rack domed-side up. Spoon the drizzle over the sponges, then leave to cool completely.

For the filling, beat the cream, icing sugar and vanilla together using an electric whisk until thick and spreadable. Put one cool sponge, flat-side up, on a serving plate or stand. Spread over half the filling, then drizzle over half the lemon curd. Top with a second sponge, flat-side up, and repeat with the remaining filling and curd. Top with the final sponge, domed-side up. Sprinkle over the remaining lemon zest and a little granulated sugar. Serve straightaway, or leave at room temperature for 1 hr. Will keep chilled for up to 24 hrs (remove from the fridge 30 mins before serving).