Lemon and courgette cake with white chocolate cream cheese frosting

Method

1. Heat the oven to 160ºC fan/gas 4. To make the cake, beat the butter and sugar in a stand mixer on medium speed (use the paddle attachment), scraping down the sides twice, until the mixture is pale and fluffy – 6-8 minutes (or use a hand mixer). Beat in the eggs, one at a time, allowing each addition to be incorporated before adding the next. After the last egg is added, scrape down the sides once more, then beat for 2 minutes.
2. Sift together the flour, bicarb and ginger, then gently fold into the wet mixture using a figure-of-eight motion until just combined. Finally, gently fold in the courgettes and lemon zest. Divide the batter evenly between the prepared tins, smooth the tops, then bake for 25-30 minutes until golden and a skewer
   pushed into the middle comes out clean. Cool in the tins for 10 minutes, then turn out onto a wire rack and set aside to cool completely (see Make Ahead).
3. To make the lemon curd, beat the sugar, eggs, yolks and cornflour in a medium heatproof bowl using a balloon whisk. Add the lemon zest and juice and beat until combined. Sit the bowl over a pan of barely simmering water and cook, stirring frequently, for 15-20 minutes until very thick, taking care not to let the mixture get too hot or it will curdle. Remove from the heat and whisk in the cold butter, 2 cubes at a time. Press a piece of cling film directly onto the surface of the curd and set aside to cool completely (see Make Ahead).
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4. For the buttercream, beat the butter and icing sugar in a stand mixer or with a hand mixer until fluffy. Gradually beat in the cream cheese, bringing the mix back to a smooth consistency before adding more. Add the melted chocolate and a squeeze of lemon, scrape down the sides of the bowl and beat again until well combined. Cover and chill for 1-2 hours until firmed up.
5. To assemble, slice the cooled cakes horizontally in half (see Know How). Secure 1 layer of cake, cut-side up, to a serving plate or cake stand using a blob of the buttercream. Spread 2 large spoonfuls of buttercream over the cake, followed by about a third of the lemon curd. Repeat the cake, buttercream and curd layers twice more, finishing with the final cake layer.
6. Chill the cake for 30 minutes to firm up the buttercream, then coat the top and sides with a thin layer of buttercream (known as a crumb coat – it should be so thin you can see through it). Return the cake to the fridge for 1 hour, then spread with the remaining buttercream, giving it a smooth or swirled design as you prefer. Decorate with the candied lemon slices (see Know How).