250 g unsalted butter , (at room temperature), plus extra for greasing
250 g golden caster sugar
4 large free-range eggs
250 g self-raising flour , plus extra for dusting
½ a vanilla pod
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 the oven to 170°C/325°F/gas 3. Grease and two 20cm sandwich tins and line the bases with greaseproof paper circles, 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.
One-by-one, beat in the eggs, then sift in the flour and fold through. Split the vanilla pod lengthways, then scrape out the seeds and add to the mixture.
Divide the mixture between the prepared tins and spread out evenly, then bake for 45 minutes, or until golden, risen and an insterted skewer comes out clean.
Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
Finely grate the lemon zest into a bowl, add the icing sugar and cream, then whisk to soft peaks.
To assemble, 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.