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 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 15: tada! Your beautiful deliciously fluffy cake is complete!
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!