Instructions

1. To make the lemon curd, place all the ingredients except the butter into a heat proof bowl and whisk to combine.
2. Place this bowl over a pot of gently simmering water and stir until the curd heats and thickens. (approx. 10 mins)
3. Remove and add the butter and with a hand blender, blitz until combined and smooth.
4. Place a disc of parchment paper directly on top and chill for a minimum of 3- 4 hours, preferably overnight.
5. For the sponges, preheat your oven to 180C/160C fan.
6. Line the base of 2x 8” tins with parchment paper. Grease and dust with butter and flour. Set aside.
7. Into a mixing bowl, add all the sponge ingredients and mix until smooth, soft and lump free.
8. Divide this batter between both tins, level out and place in the centre of the preheated oven.
9. Bake for 30-35mins or until golden brown and springy to touch.
10. Remove and allow to cool in the tin for a few minutes before carefully turning onto a wire rack to cool completely.
11. For the buttercream, simply cream the butter, sugar and vanilla in a bowl for 5-6 minutes on full speed until soft and creamy.
12. To assemble, place one sponge onto your cake stand.
13. Spoon the buttercream into a piping bag.
14. Pipe a layer of buttercream on top of the sponge and spoon the curd into the centre.
15. Place the remaining sponge on top and cover the cake with the remaining buttercream
16. While the buttercream is still soft, begin to arrange the mini chocolate eggs all around the sides.
17. If you don’t want to decorate the sides, you can simply decorate the top of the cake either.
18. Serve & enjoy.