Lemon & Raspberry Cake

Cake

1. Preheat oven to 160ºC fan bake or 180ºC conventional. Grease 2 x 20cm round cake tins and line the bases with baking paper.
2. Place vanilla cupcake mix, butter, eggs, milk and lemon zest in a large mixing bowl. Using an electric mixer, beat on low speed for 30 seconds to combine. Increase speed to medium and beat for 2 minutes, scraping down the sides of the bowl occasionally.
3. Divide mixture evenly between prepared tins. Arrange raspberries on top and gently press in. Bake for 20-25 minutes, until cakes spring back when lightly pressed in the centre.
4. Leave to cool in tins for 10 minutes, then turn out onto a cooling rack to cool completely.

To Decorate

1. Place icing mix, butter and milk in a medium mixing bowl. Beat with an electric mixer on low for 30 seconds to combine. Increase speed to high and beat for 3 minutes, scraping down the sides of the bowl occasionally.
2. Use a spatula to mix thickened cream into icing.
3. Spread approximately one third of the icing on top of one of the cooled cakes. Place the second cake layer on top.
4. Transfer remaining icing to a piping bag fitted with a large round nozzle. Pipe blobs of icing over the top of the cake.
5. Add spoonfuls of lemon curd randomly on top/in the gaps of the icing. Sprinkle raspberries on top.

TIPS
• For nice clean slices, chill decorated cake for ½ hour before slicing and serving.
• Easier option for decorating: spread rather than pipe icing on top of cake, drizzle with lemon curd and sprinkle with raspberries.