Start by lining a 23cm springform pan with baking paper on the bottom and along the sides. Preheat your oven to 180'C or gas mark 5.

In a clean bowl, take the butter and sugar for the cake and cream well with a whisk.

You are looking for a pale yellow colour and really soft velvety texture.

Add in the eggs ONE AT A TIME. Yes, that's right, break one in, whisk well for about 30 seconds to incorporate, break the next one in and so on.

If done correctly and not over-whisked, your batter should not curdle. (Mine looks curdled, but trust me, it's just the picture! :P)

Add in the sour cream and the lemon zest and whisk it in slowly.

Sift in the flour and salt half at a time. Fold the flour in with a spatula. Repeat, once all the flour is incorporated, with the remaining half.

Transfer the contents into the baking pan and place in the middle rack of the oven. It should bake for around 40-50 minutes. Check for doneness by inserting a skewer into the middle of the cake. It should come out clean.

For the frosting, first take the white chocolate and break into little pieces in a heat-proof bowl. Heat 200 grams of the cream with the sugar in a pan.

When the cream comes to a boil, pour over the broken chocolate pieces and leave it aside for 5 minutes.

After 5 minutes, start whisking this ganache until a condensed milk-like consistency is achieved. Then cover with cling film (touching the surface of the mixture) and refrigerate preferably for 2-3 hrs.

To prepare the frosting, pour in the cold chocolate ganache and the remaining cream into a metal pot. Place the metal pot over a bowl with ice. Whisk with an electric whisk until stiff peaks are formed. Once done, refrigerate this too, preferably overnight.

About 5 minutes before your cake will come out of the oven, prepare the lemon syrup by dissolving the sugar in the lemon juice in a pan and heating it over medium heat just until the first fumes appear. It should be watery and not thick.

Once your cake is out of the oven, prick it all over its surface with a wooden skewer.

Pour the hot syrup over the cake and let the cake then cool in the pan for about 10 minutes.

After that, peel off all the baking papers and let the cake cool on a wire rack until room temperature. Remember, this can take 1-2 hours as the inside of the cake is warmer than the outside.

Once completely cooled, get hold of a serrated knife and cut the cake into two equal halves. (When eyeballing, measure the height of the cake including the dome)

Fill the now ice-cold whipping cream into a piping bag and pipe out a layer of cream over the bottom half of the cake.

Once the layer of cream is done, plop over it the top half of the cake and press gently until the cream oozes out from the sides.

With that done, use the cream in the piping bag and let your creativity go wild! Once you have done a great job (or you are convinced that you've made a fool of yourself in the piping department like moi) cover the cake and refrigerate for at least 2 hours before serving.