Start by making the cake batter. In a large bowl beat with an electric whisk the butter and sugar together until combined and it goes pale in colour.
Add the eggs one by one, beating them each time.
Once the eggs are in add the lemongrass, lemon zest, poppy seeds, vanilla extract and the Self Raising Flour and fold with a spatula or wooden spoon. Lighten the mixture with the yoghurt and divide it between two 20cm greased sandwich tins. Bake for 25-30 minutes, allow to cool in the tins, then remove onto a wire rack to cool fully.
While the cake bakes you can make the frosting and lemon topping.
In a large bowl add in all the frosting ingredients and beat with your electric mixer until soft and combined. Place into a piping bag and then into the fridge to chill until you are ready to ice.
Make the lemon topping by slicing the lemons into nice thin round slices and placing into a saucepan. Add in the water and sugar and place onto a medium heat for 15-20 minutes. Allow the lemons to cool in the sugar syrup.
Now to assemble the cake, place the bottom layer onto a cake stand. Pipe on half of the frosting on top of the sponge and smooth out with an offset spatula. Place the next sponge on top and pipe the remaining frosting on, again smoothing out with the offset spatula. Place blobs of the lemon curd on top and ripple them through the frosting with a teaspoon. Finally place the confit lemon slices on top and finish. Enjoy.
