Lemon & Raspberry Cake

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Ingredients:
300g Cake Mix (You know the drill, if you're better than us you can make it but we buy the premade Tesco mix)
100ml Water
1 Egg
1 Lemon
1/2 Punnet of Raspberries
Mixing Bowl
2 Cake Trays
Grease Proof Paper (Optional)
150g Butter
300g Icing Sugar
Lemon Curd
Whisk
Fine Grater
Sharp Knife
Spatula

Instructions:
1) Preheat oven to 180 degrees
2) Add your cake mix, water and egg into your mixing bowl and mix thoroughly
3) Use the fine grater to zest the entire lemon
4) Add all of the lemon zest into the mix
5) Use a sharp knife to cut the lemon in half and then squeeze half of the lemon's juice into the cake mix
6) Add a 6/7 raspberries into the mix
7) Mix everything into together, if the raspberries break it's fine, it'll add to the flavour
8) Once everything is thoroughly mixed through, butter/line your cake trays
9) Split the batter into the 2 trays
10) Add whole raspberries wherever you feel like
11) Bake for 15-20 minutes
12) Allow to cool
13) Create your buttercream - Mix your 125g of butter & 250g of icing sugar together until you get a nice and thick consistancy (if the cream is too runny, continue to add icing sugar until you're happy with it)
14) Add as much lemon curd and you would like to the top of the bottom cake, you can use a knife to spread this evenly
15) Use your spatula to place the buttercream on top of the curd and smooth out
16) Place second cake on top

Where Jed had placed the raspberries in the top cake, we also filled that in with the buttercream and then sprinkled icing sugar on top but as per usual, you can decorate your cake in anyway you see fit

Enjoy!!

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