Layered lemon cake with raspberries and cream

Name: Layered lemon cake with raspberries and cream
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10
Ingredients: 100 g unsalted butter, softened, plus extra for greasing; 150 g Waitrose Golden Caster Sugar, plus 2 tbsp; 2 Waitrose British Blacktail Large Free Range Eggs, lightly beaten; 150 g self-raising flour; 3 tbsp whole milk; 2 Finely grated zest of lemons; 300 ml tub essential Waitrose Whipping Cream; 250 g fresh essential Waitrose British Raspberries

This scrumptious cake is sure to impress at a summer garden party.

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Vegetarian

Serves10
CourseCake
Prepare10 mins
Cook45 mins
Total time55 mins
Pluscooling

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100g unsalted butter, softened, plus extra for greasing
150g Waitrose Golden Caster Sugar, plus 2 tbsp
2 Waitrose British Blacktail Large Free Range Eggs, lightly beaten
150g self-raising flour
3 tbsp whole milk
2 Finely grated zest of lemons
½ x 300ml tub essential Waitrose Whipping Cream
250g fresh essential Waitrose British Raspberries

Preheat the oven to 180°C, gas mark 4. Grease and line a 900g loaf tin with baking parchment. In a bowl, use an electric beater to cream together the butter and caster sugar for 3-4 minutes until pale and fluffy. Beat in the eggs, then sift in the flour and mix well to combine. Stir in the milk and lemon zest.
Spoon the mixture into the prepared loaf tin and bake for about 45 minutes until a skewer inserted into the centre of the cake comes out clean. Carefully lift out of the tin and leave to cool on a wire rack.
When the cake is cooled completely, use a bread knife to cut it horizontally into 3 layers. Whisk together the whipping cream and 1 tbsp sugar.
Spread half of the cream between each of the layers and scatter with raspberries. Sprinkle the top of the cake with the remaining 1 tbsp sugar and decorate with raspberries. Carefully slice and serve.