Lemon and Raspberry Layer Cake

What you’ll need

2 x 8” sandwich tins, buttered and lined

Ingredients

• 8 oz self raising flour
• 8 oz soft butter
• 8 oz caster sugar
• Pinch salt
• 1 tsp vanilla extract
• 4 eggs
• 1 lemon washed

Buttercream Icing

• 8 oz soft butter
• 8 oz icing sugar
• zest of 1 lemon
• Lemon juice to taste

Sugar syrup (optional)

• 150 ml water
• 150g caster sugar

Method

1. Preheat oven 180C conventional or 160C fan
2. Using a food mixer with the paddle attachment, beat the butter and sugar together until pale and fluffy.
3. Add the salt and vanilla.
4. Then begin adding the eggs (break each egg into a little bowl first) one at a time and beat until each egg is incorporated before adding the next.
5. Sift in the flour and fold in using a large metal spoon. Divide between the cake tins.
6. Place in the oven and bake for 30 – 35 minutes. Do not open the oven for at least 20 minutes or you risk the cake sinking.
7. When golden and springy to the touch the cake is cooked, cool on a wire rack, remove from the tins by running a knife round the edge and turning out, while still warm.
8. To make the sugar syrup, heat the sugar and water in a small pan until the sugar is dissolved and bring to the boil. Then cool a little and add lemon juice to taste.
9. Brush the base of the cakes with the sugar syrup mixture.
10. For the icing: Put the butter and sugar and lemon zest in a mixer (use the paddle attachment), or use an electric whisk and beat until pale and fluffy, add a little lemon juice and beat again until smooth. Add the lemon juice to taste. Approximately ½ lemon. When the cake is cold cut each in half sandwich together with the buttercream icing adding a layer of jam if desired ) and put a thin layer of icing on the top and sides.

Notes

For 2 x 6” tins use a 6oz cake mix and 5oz buttercream mix.