Layered Lemon Cakes

Preheat oven to 325 degrees F., grease a 9 x 5 x 3-inch loaf tin and dust with flour, shaking out excess.

Sift flour and salt 2 times and set aside. With electric beaters, beat butter until creamy and light-coloured. While beating, gradually pour in sugar, then increase speed and beat until light and fluffy. In a separate bowl, whisk together eggs to blend but not add air.

Add beaten eggs in 3 additions, beating for 20 seconds after each addition. If batter looks like it is starting to curdle, wrap a warm, damp tea towel around the bowl and continue beating. Add in vanilla and lemon zest.

Fold in flour by hand in 2 additions, spread batter into prepared pan and bake for 65 to 70 minutes, until a tester inserted in the center of the cake comes out clean. Allow cake to cool for 15 minutes, then turn out onto a rack to cool completely.

Stir whipped cream, sour cream and sugar gently together. Stir in lemon zest and juice and chill until ready to serve. Lemon cream will thicken as it sets.

For the lemon curd, whisk egg yolks, eggs, sugar, zest and lemon juice in a bowl over a pot of gently simmering water until thick (thick enough so you should be able to spoon it, not pour it). Remove from heat and scrape into a food processor. Pulse in butter, sour cream and table cream until smooth. Scrape curd into a bowl and cover surface with plastic wrap. Chill for at least 3 hours.

Cut 12 slices of pound cake, trim crust and divide each slice into two pieces. For each serving, layer 3 pieces of cake with a dollop of lemon cream and lemon curd between the layers.