- Prep time
- 15 minutes
- Cooking time
- 20 minutes
- Serves 6
- Topped with homemade creamy lemon curd frosting to create the perfect cake.
- 200g self-raising flour
- 200g softened butter
- 200g caster sugar
- 1 tsp baking powder
- 4 tbsp Our Classic Lemon Curd
- 4 beaten eggs
- 2 tbsp milk
- 4 tbsp Zingy Raspberry Jam to sandwich the cake together
- 240g softened butter
- 380g icing sugar
- 2 tbsp Our Classic Lemon Curd
- Fresh Raspberries
- 2 tbsp extra Our Classic Lemon Curd for decorating the top of the Raspberry Lemon cake.
For the Raspberry Lemon curd cake
Heat oven to 180C/fan 170C/gas 5. Butter three, 20cm sandwich tins, and dust flour around the edges, this will help to prevent the cake from sticking.
In a large mixing bowl, add the flour, butter, caster sugar, baking powder, Our Classic Lemon Curd, eggs, and milk, then beat together until you have a smooth batter.
Divide the batter equally between all three cake tins, and place in the oven to cook for around 20 minutes, until the sponge is golden. Once the cakes have cooled slightly, turn all three cakes out onto a cooling rack, and leave them to cool completely.
Now you can begin to assemble the cakes. Add a thick layer of our Zingy Raspberry Jam to the first cake, then place the second cake on top and repeat. Once you have 2 layers of cake and raspberry jam, add the final cake, but do not top this cake with raspberry jam.
For the Lemon Curd frosting
Beat the butter in a large bowl until soft. Add the icing sugar, mix again until smooth, add 2 tbsp Our Classic Lemon Curd, and combine the mixture until creamy and smooth. (Add in a little milk, if necessary, to loosen the mixture.)
Spread the remains of the Our Classic Lemon Curd over the top of the cake then cover the cake in the frosting, spreading around the edges, decorate the top of the cake with fresh raspberries.