Lemon poppy seed layer cake

Filled with blueberry conserve and a rich mascarpone cream, this showstopper is like springtime in cake form.

Serves 14-16 • Prep 30 mins, plus cooling • Cook 30-35 mins

330g unsalted butter, softened

330g caster sugar, plus extra 6tbsp Finely grated zest and juice 3 lemons 6 medium free-range eggs

330g self-raising flour

1tsp baking powder

120g natural yogurt

100ml whole milk

1tsp vanilla bean paste

50g poppy seeds

6tbsp blueberry conserve

Edible flowers, to decorate (optional) For the mascarpone filling:

500ml double cream

500g mascarpone cheese

200g icing sugar, sifted 2tsp vanilla bean paste

Finely grated zest 1 lemon

You will need:

2 x 20cm loose bottom cake tins, greased and lined with baking paper

1 Heat the oven to 160C Fan/gas 4.

Put the butter, 330g caster sugar and lemon zest in a bowl with a pinch of salt, and beat with an electric mixer until fluffy. Add the eggs, one at a time, beating well between each.

2 Sift in the flour and baking powder, and mix until just combined. Fold in the yogurt, milk, vanilla and poppy seeds. Divide the mixture between the lined tins; level the surface.

Bake for 30-35 mins until risen and golden.

Cool in the tins for 10 mins, then turn onto a wire rack and cool completely.

3 Meanwhile, warm the lemon juice and extra 6tbsp caster sugar in a pan until the sugar dissolves. Combine all the filling ingredients in a bowl; whisk to stiff peaks.

4 To assemble, cut the cakes to make 4 equal discs, and brush the cut sides with the lemon juice mixture. Put one cake disc on a serving plate; spread with one-fifth of the cream mixture. Top with 2tbsp conserve, then repeat with the remaining cake, filling and conserve. Spread the remaining cream mixture over the top and sides; decorate with edible flowers, if liked. The cake will last in the fridge for up to 3 days.

Per serving (for 16): 751 cals, 55g fat,

34g sat fat, 55g carbs