Showstopping Easter Drip Cake

Preheat your oven to 180°C (160°C fan/gas 4). Grease and line the bases and sides of three 20cm round cake tins with baking parchment. In a large mixing bowl, cream the softened butter and caster sugar together for 4-5 minutes using an electric hand whisk or a stand mixer with a paddle attachment until the mixture is pale, light, and fluffy.

In a separate bowl, sift together the self-raising flour, baking powder, and a pinch of salt. Gradually add the eggs to the butter mixture one at a time, beating thoroughly after each addition. If the batter begins to curdle, stir in a tablespoon of the flour mixture. Gently fold in the vanilla bean paste, lemon zest, remaining flour, and milk using a spatula until just combined.

Divide the batter evenly between the three prepared tins and smooth the surfaces. Bake for 25-30 minutes, or until the sponges are golden brown and a skewer inserted into the center comes out clean. Allow the cakes to cool in their tins for 20-30 minutes before transferring them to a wire rack to cool completely.

To make the buttercream, beat the butter until smooth and airy, then gradually add the icing sugar, vanilla extract, and a splash of milk if the consistency needs loosening. To assemble, place one sponge on a cake stand, spread with half the jam (leaving a 1cm border), and pipe a ring of buttercream around the edge. Repeat with the second layer. Top with the third sponge, cover the entire cake in a thin 'crumb coat' of buttercream, and chill for 1 hour. Apply the remaining buttercream in a smooth final layer and chill for another 30 minutes.