Ingredients

Instructions

Step 1:

  • ? grease your 2 20cm cake tins and preheat the oven to 180c

    • Step 2:

  • ? cream together the butter and sugar

    • Step 3:

  • ? break in the eggs and mix together

    • Step 4:

  • ? sift the flour and baking powder in and mix until smooth

    • Step 5:

  • ? add the lemon zest and juice, and bring everything together

    • Step 6:

  • ? pour half into each cake tin and place in the oven

    • Step 7:

  • ? bake for about 25 minutes, until the top is golden and springy, and an inserted skewer/knife comes out clean

    • Step 8:

  • ? allow to cool

    • Step 9:

  • ? on one of the cake halves, spread an even layer of lemon curd across

    • Step 10:

  • ? whisk up the double cream to soft peaks using an electric whisk, then whisk 1 tbsp icing sugar into it

    • Step 11:

  • ? spread the cream on top of the lemon curd

    • Step 12:

  • ? top with your raspberries covering the edges, then filling the middle

    • Step 13:

  • ? put the other cake on top and sprinkle with icing sugar.

    • Step 14:

  • Step 15:

  • tada! Your beautiful deliciously fluffy cake is complete!

    • Step 16:

  • Step 17:

  • now sit down, feet up, cuppa tea, and enjoy! Store the rest in the fridge – will be good for a couple of days!
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