Preheat an oven to 170 degrees/gas mark 3.

225g butter

225g caster sugar

225g self raising flour, sieved

1 tsp baking powder, sieved

4 eggs

1 lemon (grated zest of one and juice of half), plus more zest to decorate

Butter a 23cms springform tin and line it with baking paper. Cream the butter and sugar until light and fluffy. Add the eggs gradually, alternating with the flour and baking powder (making sure you do not curdle the mixture), then add the lemon zest and juice. Place in a prepared tin and bake for 55 minutes to one hour. Remove from the oven and cool on a wire rack.

Lemon curd

Juice and grated zest of 5-6 lemons

225g unsalted butter, diced

275g caster sugar

10 eggs, lightly whisked

Put the lemon juice and zest, butter and caster sugar in a bowl over a saucepan of simmering water making sure the bowl does not touch the water. Stir occasionally until the butter has melted and the sugar dissolved. Sieve in the whisked eggs, leave for 40 minutes to one hour, stirring occasionally. The curd is ready when it coats the back of the wooden spoon. Remove from the heat, leave to cool and refrigerate.

Lemon butter icing for the sides of the cake

50g butter (softened)

50g icing sugar

1 tsp lemon juice

Place all ingredients in a bowl and beat until light and fluffy.

Glacé icing for top of cake

275g icing sugar lemon juice (whatever you have left from the half lemon, plus water if necessary, to mix)

Mix everything in a bowl.

To decorate the cake, cut a thin layer off the top of it and whizz this in a food processor to make crumbs, then place them on a tray in the oven for five minutes to toast.

Cut the cake across into three discs and sandwich with lemon curd. Refrigerate it for an hour to firm up. Cover the side of the cake with the butter icing and roll the cake in the toasted cake crumbs. Cover the top of the cake in glace icing. Decorate with lemon zest.

From Avoca Café Cookcook 2, by Hugo Arnold with Leylie Hayes; photographs by Georgia Glynn Smith