Lemon Curd Layer cake

Last Christmas my friends and I hired a farm house in the Highlands to celebrate the festiveness and get some fresh air and destroy any diet we may have been on at the time. Whilst up there I came across several dated cook books from the 80's and 90's one of which was Delia Smith's winter collections. Lemon curd layer cake features in the book! I loved the book and this recipe soooooo much that it made its way into my bag and onto my bookshelf in London. Basically I've copied and pasted this recipe and can't claim any credit.

175g Self-raising flour
1 level tespoon baking powder
175g butter at room temperature
175g caster sugar
3 sized one eggs (large)
Greated rind of 1 lemon
1 tablespoon lemon juice

FOR LEMON CURD:
75g caster sugar
Grated zest and juice of 1 large juicy lemon
2 sided 1 eggs
50g unsalted butter

FOR THE ICING:
50g sifted icing sugar
Zest of one large lemon
2-3 teaspoon lemon juice

Pre-heat the oven to gas mark 3, 325°F (170°C).

Prepare two 7 inch (18 cm) sandwich tins, 1½ inches (4 cm) deep, by greasing them, lining the bases with silicone paper (baking parchment) and greasing the paper too.

Method

Just measure all the cake ingredients into a mixing bowl and beat – ideally with an electric hand whisk – till you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger. While the cakes are cooking, make the lemon curd. Place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened – about 20 minutes. You don't have to stay with it – just come back from time to time to give it a stir. When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold – and not before – carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together. Then to make the icing, begin by removing the zest from the lemon – it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving.