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! 