250 g unsalted butter , softened, plus extra for greasing
250 g golden caster sugar
4 large free-range eggs
250 g self-raising flour , sifted, plus extra for dusting
½ vanilla pod , split lengthways and seeds scraped out
1 lemon , zest of
1 tablespoon icing sugar , plus extra for dusting
100 ml double cream
4 tablespoons quality raspberry jam
100 g fresh raspberries
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Preheat your oven to 170°C/325°F/gas 3. Grease and line two 20cm sandwich tins, then lightly dust with flour.
Beat the butter and sugar together until light and fluffy – you can do this by hand, or in a food processor. Add the eggs one at a time, making sure you beat each one in before adding the next. Sift in the flour and fold through along with the vanilla seeds. Divide the mixture between the prepared tins, using a spatula to spread it out to the edges. Bake in the oven for around 45 minutes, or until lightly golden and beautifully risen. To check if it’s done, poke a skewer or cocktail stick into the centre – if it comes out clean, it’s ready. Allow to cool slightly then carefully turn out on to a wire rack and leave to cool completely.
Finely grate the lemon zest into a bowl, add the icing sugar and cream and whip until it just starts to peak. Spread an even layer of jam over one of the cakes, followed by a layer of the lemon cream, then dot the raspberries over the top. Sandwich the second cake on top, dust with icing sugar, then serve.