Preheat the oven to 180°C and grease/line two 20cm round tins and one 8x21cm loaf tin.
Cream butter and sugar until pale and fluffy using an electric mixer.
Gradually beat in the combined eggs and buttermilk, then stir in lemon zest.
Fold in sifted flour, adding milk if needed to reach a dropping consistency.
Divide the batter evenly among the three prepared tins.
Bake for 35-40 minutes until golden and a skewer comes out clean.
Boil lemon juice, zest, and sugar in a saucepan to create a syrup, then cool.
Cool cakes in tins for 10 minutes, then transfer to a rack, poke holes, and brush with syrup.
Prepare buttercream by beating softened butter and icing sugar until smooth.
Level the tops of the round cakes for a flat finish.
Sandwich round cakes with strawberry conserve and half of the buttercream.
Cover the round cake with red fondant rolled to a thickness of 3mm.
Apply an 18cm white fondant circle to the top of the red-covered cake.
Cut a 7cm wide slice through the center of the round cake and remove its icing.
Trim the loaf cake into a 7cm by 13cm rectangle and fill with jam and buttercream.
Join the cake pieces to form a 30cm long bar using buttercream.
Cover the long rectangular bar with blue fondant rolled to 3mm thickness.
Assemble the logo by placing the blue rectangle across the two round half-sections.
Cut out white fondant letters and stick them to the blue bar with water.