Sophie's lemon and raspberry cake

• 200 grams softened butter
• 350 grams self raising flour
• 2 tsp baking powder
• 350 grams caster Sugar
• 4 Eggs, beaten
• 12 tbsp milk (whole is best)
• 1 grated rind of two medium sized lemons
• 1 juice of 1 lemon
• 200 ml double/heavy cream
• 1/2 fresh raspberries
• 1 tbsp raspberry jam
• 6 tbsp raspberry jam (separate from the other amount).
• 3/4 cup unsalted butter, softened
• 2 cup icing sugar
• 1 cup fresh raspberries
• 1/2 tsp vanilla essence
• 1 fresh raspberries
• 1 dried raspberries

1. Preheat oven to 160C.
2. To make the cake: mix the cake ingredients together, mixing as you go.
3. Split between two greased tins and bake for 35 or until a skewer comes out clean, turning them around half way through.
4. To make the cream centre: Whisk the cream until is becomes stiff.
5. Add your raspberries and 1 tablespoon of jam, and mix until blended.
6. Cover and refrigerate until needed.
7. To make the frosting: Blend the ingredients together in order until smooth.
8. Once mixed, cover and refrigerate until needed.
9. When the cake is done, remove from the oven and allow to cool.
10. Once cool, even out the tips of the cakes so they are flat.
11. Cover one side if one cake with your approx 6 tablespoons of jam.
12. On the other cake, cover one side with your cream.
13. Place one cake on the other so the jam and cream are sandwiched together in the middle.
14. Apply your frosting to the outside.
15. I chose to frost the sides, too.
16. Decorate your cake with raspberries and dried raspberries.
17. Enjoy!

butter, flour, baking powder, caster sugar, eggs, milk, lemons, lemon, heavy cream, fresh raspberries, raspberry, raspberry, unsalted butter, icing sugar, fresh raspberries, vanilla, fresh raspberries, raspberries

Taken from cookpad.com/us/recipes/363270-sophies-lemon-and-raspberry-cake (may not work)