DAILY RECIPE: ZESTY LEMON CAKE (SERVES 14)

INGREDIENTS

◊ 225g Co-op unsalted butter, softened, plus extra for greasing ◊ Zest of 1 lemon

◊ 1 tsp vanilla extract

◊ 225g golden caster sugar

◊ 4 Co-op British eggs, beaten ◊ 225g Co-op self-raising flour ◊ 1 tsp baking powder

◊ 1 tbsp Co-op semi-skimmed milk

◊ For the filling:

◊ 75g Co-op unsalted butter ◊ 125g icing sugar ◊ 1 tsp lemon juice

◊ 3 tbsp Co-op lemon curd ◊ For the topping:

◊ 250g royal icing sugar

◊ 1 tbsp lemon curd

◊ 1 lemon, zested into strips

METHOD

Preheat the oven to 180C/fan 160C/Gas 4.

Lightly grease 220cm sandwich cake tins and line the bases with greaseproof paper.

Put the lemon zest, vanilla extract, butter and caster sugar into a large bowl. Beat until pale and fluffy.

Add the beaten eggs and a little of the flour.

Stir then fold in the rest of the flour and the baking powder.

Add the milk and stir again. Divide the mixture equally between the tins.

Bake for 20 minutes or until risen and light golden in colour. Leave to cool slightly, then remove from the tins, peel away the greaseproof paper and place on a wire rack to cool.

For the buttercream filling:

Beat together the butter, icing sugar and lemon juice.

When the cakes are cool, spread the lemon curd on to one and the buttercream on to the other, then sandwich them together. For the topping:

Beat the icing sugar with 40ml cold water until smooth, then stir in the lemon curd.

Spoon over the cake, allowing it to trickle down the sides. Decorate with the strips of lemon zest.

8 ELEPHANT WALL SHELF: A wire shelf in the shape of an elephant made of iron and MDF with two brackets on the back for easy wall mounting. £32.50, www.luvubuy.co.uk

9 ELEPHANT CERAMIC FLOWER POT SUCCULENT CERAMIC PLANTER: These gorgeous little ceramic elephants are perfect for adding a finishing touch. £5.50-£7.40, www.etsy.com