Queen Raspberry Birthday Cake

• 9/16 cup unsalted butter softened
• 1 7/8 cups caster sugar
• 3 lemons unwaxed
• 3 large eggs at room temperature, beaten
• 1 3/4 cups self raising flour I use a sponge flour
• 9/16 cup unsalted butter softened
• 1 7/8 cups caster sugar
• 1 1/2 teaspoons vanilla extract
• 3 large eggs
• 6 3/4 tablespoons milk
• heavy cream 300ml double
• 1 tablespoon icing sugar
• 1 teaspoon vanilla extract

1. Grease and line two cake sandwich tins with baking parchment. Cream the butter and the sugar together until pale and fluffy, add the vanilla and the eggs - one at a time. Add the sieved dry ingredients alternating with the milk until you have a smooth batter. Smooth equally into the tins and bake at 180u0b0C for 20-25 minutes. Remove from oven and cool on a wire rack.
2. Place all the ingredients in a large bowl and whip until the cream forms soft peaks.

butter, caster sugar, lemons, eggs, flour, butter, caster sugar, vanilla, eggs, milk, icing sugar, vanilla

Taken from www.yummly.com/recipe/Queen-Raspberry-Birthday-Cake-1668875 (may not work)