Lemon curd cake

claude.ai. 12 steps

175g butter	softened	cream until very pale, light and fluffy	Grease two tins, and line the bottom. Pour in batter. Bake at 160°C in fan-assisted oven until golden and springy in the center and just beginning to come away from the sides. Do not overbake. Remove from oven; leave 10mins in tins, then turn onto wire rack and remove lining. Cool completely.	Ice the cake with lemon curd and creme fraiche. Refrigerate at least one hour, up to overnight. Remove from fridge an hour before serving.
150g caster sugar
2 lemons' rind		beat in
4 large egg yolks		beat in one at a time
2 tablespoons kefir		mix in
165g self raising flour	sift	fold in gently until just combined
30g cornflour
1/2 teaspoon bicarbonate of soda
4 large egg whites	beat to stiff peaks, but not dry or grainy	fold in 1/3 vigorously, then fold in 1/3 gently, then the final 1/3; stop as soon as the white streaks are mostly gone
1/4 teaspoon cream of tartar
120g lemon curd
180g creme fraiche

The cake came out bit dry. I think I might have overbaked it. It'd be worth slicing each sponge in half, to get four thinner layers of sponge, and to use a bit more filling. It'd also be worth brushing each sponge layer with a light lemon syrup (dissolve marmalade and water over heat, add some lemon juice? limoncello?).