lemon and raspberry cake

extras - lemon curd raspberry jam lemon zest white chocolate chips - the cake will last for 3 days at room temperature - you can use fresh or frozen raspberries This recipe can also be used for cupcakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 180C/160C Fan and line three 8"/20cm tins with parchment paper, and leave to the side.

Step 2

Beat together your butter and sugar for 3-4 minutes until light and fluffy

Step 3

Add in your self raising flour, eggs and lemon zest and beat again for a couple of minutes until smooth

Step 4

Try not to over beat - mix until it comes together and is smooth.

Step 5

Add in your raspberries and fold through - Split the cake mix between the three tins.

Step 6

Once in the tins, bake in the oven for 30-35 minutes, or until baked through. I check my cake is baked by using a skewer, and listening carefully to see if it bubbles! Because of the fruit, this can often take a bit longer!

Step 7

Once baked, leave to cool in the tin for 10 minutes, and then transfer to a wire rack to finish cooling.

Step 8

To make the buttercream, make sure your butter is at room temperature.

Step 9

Beat the butter on its own for 3-4 minutes, I use the paddle attachment.

Step 10

Once the butter is nice and supple, add the icing Sugar in 1/2 at a time, and beat fully before adding any more in.

Step 11

Add in the lemon, and beat again for 3-4 minutes until it's all come together.

Step 12

Get your first cake onto your chosen plate and spread/pipe over a third of the buttercream.

Step 13

Add on a few tablespoons of jam and spread.

Step 14

Add on your second cake and spread/pipe the second third of the buttercream on top.

Step 15

Finally add on your third sponge and pipe the rest of the buttercream on!

Step 16

Decorate with fresh raspberries, freeze dried raspberries, lemon zest and so on