Raspberry lemonade cake!

Ingredients -

220g unsalted butter

220g golden caster sugar

300g self raising flour

4 medium eggs

2 tbsp whole milk

1/2 tsp baking powder

1 tsp vanilla extract

Zest and juice of half a lemon

Handful of raspberries

A pinch of salt

2 tbsp lemon curd

2 tbsp raspberry jam

Buttercream -

200g unsalted butter

400g icing sugar

1 tsp vanilla extract

2 tbsp lemon juice

Instructions -

1. Preheat your oven to 160 degrees fan and grease and flour three 8” cake tins.

2. In a bowl beat together the butter and sugar until light and fluffy.

3. Add in the vanilla extract and the eggs one by one. Mix until combined.

4. Add in the lemon juice, zest and milk. Mix to combine.

5. Sift in the flour, baking powder and salt. Mix until just combined.

6. Fold in the raspberries. I used frozen but fresh will work well too.

7. Split the cake batter between the three tins and use a spoon to spread the batter out evenly.

8. Bake in the centre of the oven for approximately 20 minutes. Once baked, leave aside to cool down.

Buttercream -

1. Beat together the butter and icing sugar until light and fluffy.

2. Add in the lemon juice and vanilla extract. Mix to combine.

Decoration -

1. Place the first layer of your cake on your chosen plate or stand.

2. Either pipe or spread the buttercream on the first layer.

3. In the middle spread 2 tbsp of raspberry jam.

4. Place the second layer on top and repeat step 2.

5. In the middle of the layer spread 2 tbsp of lemon curd.

6. Place the third layer on top and spread or pipe the remaining buttercream.

7. Decorate with fresh raspberries or whatever you like.

8. Serve and enjoy!