A Lemony Grinch Masterpiece

I made this for my friend who is feeling more than a little blue at the moment. We're all feeling a little blue post Glastonbury...

the cake...

350g/12oz caster sugar
350g/12oz butter, softened, plus extra for greasing

6 free-range eggs

4 lemons, zest only, plus juice of 2 lemons
3 tsp baking powder
300g/10½oz self-raising flour
50g/2oz cornflour

the lemon curd...

60g/2¼oz butter
225g/8oz caster sugar
3 lemons, juice and zest
2 free-range eggs

the filling...

300ml/12fl oz double cream

the topping...

2tbs lemon juice

Enough icing sugar to make a thick paste

1. Preheat the oven to 180c / 350f / Gas 4.
2. Cream the butter and sugar together in a bowl until pale and fluffy. Add the lemon zest and juice. Slowly beat in the eggs. Sift the baking powder, self raising flour and cornflour together in a bowl and fold into the cake mixture. Divide the cake batter among two or three sandwich tins and bake for 25-30 minutes or until risen and golden-brown. Remove the cakes from the tins and set aside to cool completely on a rack.
3. For the lemon curd, heat the butter, sugar and lemon juice and zest, stirring occasionally until the butter has melted and the sugar has dissolved. Remove from the heat. Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined. Put the mixture in a saucepan over a pan of simmering water and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon. Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool.
4. For the filling, whip the cream until soft peaks form when the whisk is removed.
5. Place one of the cakes onto a serving plate and spread with the whipped cream. Spread over some of the lemon curd and sandwich with another cake. Repeat the process with the remaining lemon curd, whipped cream and cake tiers.
6. Drizzle the lemony icing sugar paste over the top and decorate with as much glitter as you can.