In a saucepan, gently melt the butter over a low heat to avoid it bubbling. Once melted, remove the pan from the heat, add in the caster sugar with the vanilla and use a whisk to combine until fully incorporated and a thick paste has formed.

Lightly beat the eggs in a bowl or jug, then add to the butter and sugar and mix until fully incorporated.

Swap your whisk for a spatula and fold in the flour until a smooth batter has formed. Add the lemon zest and stir briefly to distribute it evenly.

Weigh out half of the batter (approx. 470g) into each lined tin and level the surface.

Bake for 40–45 minutes until the sponges are cooked all the way through.

Take out of the oven and leave to cool in the tins for about 5 minutes.

Pop the cakes out of the tins by pushing up from the bottom with your hand, remove the baking paper and leave on a wire rack until cooled completely.

Wrap the sponges in clingfilm or place them in an airtight container overnight until you are ready to fill and decorate them.

For the coffee sponge cake:

I’d be hard pushed to pick my favourite flavour for a cake, but coffee is right up there. Done properly, coffee cake is the perfect balance of sweetness and earthiness, a flavour that is enhanced with chocolate or coffee buttercream, and even the addition of some nuts.

Method:

Follow the lemon cake recipe above, omitting the lemon zest but adding 60ml espresso to the melted butter and sugar.

If you wish to add nuts, you can fold in 100 g roughly chopped pecans or walnuts after you've folded in the flour.