1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch (23cm) springform pan.

2. Whisk together 2 1/4 cups (285g) flour 1 teaspoon baking powder and 1/2 teaspoon vanilla sugar in a medium bowl and set aside.

3. Beat 3 large eggs and 1 3/4 cups (450g) sugar in a large bowl with an electric mixer until light and fluffy about 2 minutes.

4. Add 1/2 cup (115g) softened butter to the egg mixture and mix until well combined.

5. Gradually add the flour mixture to the egg mixture alternating with 1 cup (250ml) heavy cream beginning and ending with the flour mixture beat just until combined.

6. Pour the batter into the prepared pan and smooth the top.

7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean then let cool completely.

8. Combine 1 cup (200g) sugar 2 tablespoons freshly squeezed lemon juice and 2 large egg yolks in a small saucepan and cook over low heat whisking constantly until the mixture thickens about 10 minutes.

9. Remove from heat and whisk in 1/4 cup (55g) softened butter until melted then strain the curd into a bowl to remove any egg solids and let cool to room temperature.

10. Place the cooled cake on a serving plate spread with lemon curd and top with whipped cream then refrigerate for at least 30 minutes before serving.