Please read through the ingredients and instructions thoroughly before getting started. The frosting uses homemade lemon curd, this can either be made in advance or while the cakes are baking and cooling.

Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F.Line the base of two 8" cake tins with a circle of parchment paper and liberally grease the sides with oil or vegan butter.

Combine dry ingredients: Sift the flour, baking powder, baking soda, and salt into a bowl and whisk to combine. Set aside.

Make vegan buttermilk: In a jug, mix the soy milk and lemon juice. Set aside.

Flavor the sugar: Add the sugar and lemon zest to the bowl of your stand mixer or a large mixing bowl if you're using a handheld electric whisk. Use your fingertips to rub the zest into the sugar until the sugar crystals feel "wet".

Cream the butter and sugar: Add the softened butter to the bowl and beat using an electric whisk or the paddle attachment of your stand mixer for a minute or two until combined.

Add the vanilla and yogurt to the butter in 2-3 parts whilst mixing until incorporated. Don't worry if the mixture appears a little split at this stage.

Make the batter: Add around ⅓ of the dry ingredients and ⅓ of the vegan buttermilk to the batter and mix. Repeat this for the rest of the dry ingredients and buttermilk in 2 more increments until all of the ingredients are mixed into the batter. Stop as soon as there are no visible pockets of flour - don't be tempted to overmix!

Bake: Transfer the cake batter to the lined cake pans and bake in the preheated oven for 30-35 minutes. To check they are done, insert a skewer or toothpick into the center, it should come out almost clean with a few crumbs.

Cool the cakes: Allow the cakes to cool in the tins for 10 minutes and then carefully turn them out onto a cooling rack to cool further. Carefully peel away the parchment that will stick to the base of the cakes.

Prep the lemon curd: If you haven't yet, make the lemon curd and let it cool to room temperature before use. If you have prepped it in advance, take it out of the fridge at least an hour beforehand and whisk it until smooth.

Whisk the ingredients: Using the whisk attachment of your stand mixer or a hand-held whisk beat the butter and cream cheese until light and fluffy.

Slowly start adding 200g of the lemon curd (around ⅔ of the half batch) to the bowl and whisk until incorporated. The remaining lemon curd will be used for the filling.Lastly, slowly add the powdered sugar and whisk until combined.

Once the cakes are cooled, sit the first layer on a turntable.Add around ⅓ of the frosting on top of the first cake layer, and use an offset spatula/pallet knife to spread it in an even layer.

Lemon Filling: Pipe a ring of frosting around the edge to create a dam for the lemon curd. Add the remaining lemon curd inside the dam and very carefully smooth it out using the spatula.

Add the next layer of cake. Use the remaining frosting to coat around the top and down the sides of the cake. Carefully smooth everything out with a cake scraper. Garnish with fresh mint leaves, daisies, and lemon segments!