250g pack unsalted butter, very soft, plus extra for the tins.
3 unwaxed lemons
200g/7oz caster sugar
2 medium courgettes, coarsley grated (you'll need 300g/10oz flesh)
1 tsp poppy seeds, plus extra to decorate
1 tsp vanilla extract
100g/4oz self raising flour
100g/4oz plain flour
1 tsp baking powder
85g/3oz icing sugar
200g pack full-fat soft cheese
4 tbsp lemon curd (optional)
1. Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm sandwich tins and line the base with baking parchment. Zest 2 lemons, then squeeze their juice in to a separate bowl. Put 200g butter, the caster sugar, eggs, courgette, poppy seeds, vanilla and lemon zest in to a mixing bowl. Beat in to a creamy batter. Stir in 1 tbsp lemon juice, the flours, baking powder. Spoon the mix into the tins, then bake for 25 mins or until risen, golden and springy in the middle.
2. Make a drizzle by mixing another tbsp of lemon juice with 25g icing sugar. Put the remaining icing sugar and butter into a bowl, add the soft cheese, remaining lemon juice (about 2 tbsp)and grate in the final lemon's zest. Beat to make a creamy, smooth frosting.
3. When the cakes are ready, cool for 15 mins in their tins, then turn onto a cooling rack. Prick several times with a cocktail stick, spoon over the drizzle and cool completely. Can be frozen at this stage for up to a month. Put one cake onto a serving plate and spread with just under half the frosting. Spread over the lemon curd if using. Top with the second cake, spread the remaining frosting over the top and sprinkle with poppy seeds.