Ingredients

• Cake:

  180g butter at room temperature, plus extra for greasing (use margarine if preferred)

  200g caster sugar

  275g self-raising flour

  2 level tsp bicarbonate of soda

  3 free-range eggs

  4 tbsp milk

  2 lemons, zest only

  50ml lemon juice

  125g plain yoghurt

  1 heaped tbsp finely chopped lemon verbena (optional)

  1 tbsp LittlePod vanilla extract

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  Lemon Vanilla Curd:

  2 lemons, juice and zest

  230g sugar

  250g butter

  4 eggs

  2 tbsp LittlePod natural vanilla paste

Method

1. Grease a cake tin with butter and line the base with baking paper.
2. Cream together the sugar, butter and lemon juice and zest and use a food processor to beat until light and fluffy. Add the eggs and mix well.
3. Add the flour and bicarbonate of soda and mix into a smooth batter consistency finally.
4. Add the yoghurt and vanilla extract, mix well, and pour into the prepared tin, levelling the top.
5. Bake for 35 minutes or until a skewer inserted comes out clean from the centre of the cake.
6. Leave to cool for five minutes in the tin and then lift out, with the lining paper still attached, and place on wire rack set over a tray.
7. Cut into eight equal portions and place a good heaped tablespoon of the vanilla lemon curd on top of each portion.

Vanilla Lemon Curd:

1. Mix all the ingredients together in a bowl.
2. Whisk over a bain marie until the mixture is thick and resembles lightly whipped cream.
3. Set aside and leave to cool.

This recipe was created by LittlePod ambassador and Master Chef of Great Britain, Peter Gorton.