Raspberry and Lemon Layer Cake

Recipe by Rosie Rob
READY IN: 1hr 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oven to 180C/350F/GMk 4.
  • Grease three 7in (18cm) sandwich tins with a little butter and dust with flour.
  • Sift together the flour, bicarbonate of soda, baking powder and salt.
  • Cream the butter and sugar together until light and fluffy then add the eggs a little at a time and beat until well mixed.
  • Alternately add the flour and yogurt, starting and ending with the flour to stabilise the mixture; stir in the lemon zest.
  • Divide the mixture equally between the three tins and bake for 20-25 minutes until risen and golden.
  • Allow the cakes to cool in the tins for 10 minutes before removing. Do not assemble until the cake is completely cooled.
  • Set aside the nicest layer for the top.
  • Beat together the mascarpone and lemon curd until smooth.
  • Spread the bottom layer with half of the mascarpone mixture and half of the raspberries. Top with the second cake layer and repeat.
  • Add the top layer and dust liberally with icing sugar. Serve.
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