Lemon and Raspberry Layer Cake
No matter the occasion, this tasty 4-layer lemon and raspberry cake masterpiece is simpler to make than you think!
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Ingredients
- 340g salted butter, softened
- 340g caster sugar
- 1 heaped tsp vanilla paste
- 1 lemon, juice and zest
- 6 large FREE eggs
- 340g self-raising flour
- 1 tsp baking powder
- 1 tbsp milk
- 250g salted butter, softened
- 500g icing sugar
- 1 jar lemon curd
- ADDITIONAL TOPPINGS/FILLINGS
- 1 jar raspberry jam
- 1 punnet raspberries, approx. 150g
- Lemon zest
- YOU WILL NEED
- 4x 7inch cake tins, greased and lined
- Cake board or serving plate
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