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Sift the flour and baking powder into a mixing bowl, then add all the other ingredients and whisk for about 1 minute until smooth.
Divide the mixture between two prepared tins and bake for about 25 minutes.
Remove from the oven, loosen the edges, and turn out onto a wire cooling tray.
Make the lemon curd by whisking lemon zest and sugar, then adding lemon juice and eggs, and cooking over simmering water until thickened.
Let the cakes cool completely, then cut each horizontally into two layers.
Use lemon curd to sandwich the layers together, reserving some for icing.
Whisk the cream until thickened, fold in remaining lemon curd, and ice the cake.
Sprinkle with lemon zest before serving.