Heat oven to 180C/160C fan/gas 4.
Butter 2 x 20cm sandwich tins and line
the bases with baking parchment. Zest
2 lemons, then squeeze their juice into a
separate bowl. Put 200g butter, the caster
sugar, eggs, courgettes, poppy seeds,
vanilla and lemon zest into a mixing bowl.
Beat to a creamy batter. Stir in 1 tbsp
lemon juice, the flours, baking powder
and ¼ tsp salt. Spoon the mix into the
tins, then bake for 25 mins or until risen,
golden and springy in the middle.
Make a drizzle by mixing another tbsp
lemon juice with 25g icing sugar. Put the
remaining icing sugar and butter into a
bowl, add the soft cheese, remaining
lemon juice (about 2 tbsp) and grate in
the final lemon’s zest. Beat to make a
creamy, smooth frosting.
When the cakes are ready, cool for
15 mins in their tins, then turn onto a
cooling rack. Prick several times with
a cocktail stick, spoon over the drizzle
and cool completely. Can be frozen at
this stage for up to 1 month. Put one cake
onto a serving plate and spread with just
under half the frosting. Spread over the
lemon curd, if using. Top with the second
cake, spread the remaining frosting over
the top and sprinkle with poppy seeds.