- STEP 1
Preheat oven to 160C/fan and then Grease or line the cake tin
- STEP 2
In a bowl add the ingredients FOR ONE TIER one by one in the order stated above, mixing as you go.
- STEP 3
Once the mixture is smooth (airy with a few bubbles is ok) pour it into the lined cake tin.
- STEP 4
Put the cake into the preheated oven for 15 mins, then take out and turn the tin around and put back in for another 18 mins.
- STEP 5
To test if the cake is cooked insert a tooth pick into the dome of the cake, if it comes out clean the cake is ready.
- STEP 6
It should be golden brown on top!
- STEP 7
Leave the cake to cool for about ten minutes in the tin then transfer onto a cooling rack for another 10-15.
- STEP 8
Repeat steps 1-6 for the second cake tier.
- STEP 9
Whilst the cakes are cooling prepare the buttercream;
- STEP 10
using a whisk, whisk the butter ,adding the icing sugar slowly, then when you've added all the icing sugar whisk in the lemon juice and rind.
- STEP 11
When the cakes have each cooled use a pallet knife ~ or flat knife~ to spread HALF of the buttercream onto ONE cake.
- STEP 12
Then carefully place the other cake on top (BEWARE OF ANY BUTTERCREAM SEEPING OUT THE SIDES)
- STEP 13
Use the remaining buttercream for the top of the cake then decorate with icing sugar and raspberries(optional)