Preheat your oven to 180°C. Grease and line 3 x 20 cm round cake pans with parchment paper on the bottom, and grease the edges with butter. Alternatively, you can use one 20 cm tin and cut the cake into 3 even layers after it has cooled.
In a large mixing bowl, beat together the butter, golden caster sugar, eggs, lemon zest, and milk until smooth. Add the self-rising flour and baking powder, and mix until a smooth batter forms. Add 1-2 tsp of milk if needed for a dropping consistency.
250g butter, 150g golden caster sugar, 250g self-rising flour, 1 tsp baking powder, 4 large eggs, Zest of 1 lemon, 1-2 tsp milk
Divide the batter equally between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and softened butter together until smooth and creamy.
1 cup, 1 cup
Add the vanilla extract, powdered sugar, and lemon zest. Continue to beat until well combined and fluffy. Set aside.
1 tsp vanilla extract, 1/2 cup, Zest of 1 lemon
Now, let's make the lemon curd. In a saucepan, combine the sugar, lemon zest, lemon juice, eggs, and diced butter. Heat over medium-low heat, stirring constantly with a balloon whisk until the butter has melted and the mixture is smooth.
150 g sugar, Zest of 1 lemon, Juice of 3-5 lemons, 120 g unsalted butter, 3 medium eggs
Reduce the heat to low and continue cooking, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and let it cool.
Prepare the syrup by combining all the syrup ingredients in a saucepan. Bring it to a boil over medium heat and cook for 3 minutes. Set it aside to cool.
100 ml water, 2 lemon peels, 1 tsp vanilla extract, 3 tbsp sugar
Once the cakes have cooled completely, brush each layer with the prepared syrup. Then spread a layer of frosting on each layer, followed by a layer of lemon curd.
Stack the cake layers on top of each other. Frost the top layer with the remaining cream cheese frosting. Sprinkle some lemon curd on top and decorate with edible flowers.
Edible flowers
Optionally, garnish the cake with additional lemon zest or decorate as desired.