• When icing the cake, to get a neater finish, begin with a crumb layer – a coating of cream cheese icing spread over the top – and then place the cake in the fridge to firm up for 30 minutes. Remove it from the fridge and do the final layer of icing over the top of the cold crumb layer.
• The lemon curd makes more than you will need, but it keeps well for a few days in the fridge.
• The un-iced cake keeps very well for 2–3 days if well wrapped. You can also freeze it for a couple of months.
