Utilizing an electrical whisk beat the butter and sugar collectively till pale and fluffy. Crack the eggs in separately and whisk properly, scraping down the edges of the bowl after every addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk till simply mixed then divide the combination between the 2 tins.
Bake within the centre of the oven for 25-30 minutes till a skewer inserted into the center of every cake comes out clear. After 10 minutes take away the desserts from their tins and depart to chill fully on a wire rack. Fill how you want. My private favorite is an effective dollop of lemon curd and a few recent cream, then mud the highest with icing sugar. Will hold for 3 days.