Ingredients:

  • 115g unsalted butter, softened
  • 115g granulated sugar
  • 2 large eggs
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 115g self-raising flour
  • 1/4 tsp baking powder
  • 150g raspberry jam
  • 1 tbsp lemon juice
  • 175g unsalted butter, softened
  • 350g powdered sugar, sifted
  • 2 tbsp milk
  • 2 tbsp lemon juice
  • 1/2 tsp lemon zest

Instructions:

  1. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon zest and juice. Sift flour and baking powder into the wet ingredients and gently fold until just combined.
  2. Line muffin tin with cupcake liners. Divide batter evenly among the liners, filling each about 2/3 full. Bake until golden brown and a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
  3. Gently heat the raspberry jam in a small saucepan until loosened. Stir in lemon juice. Let cool slightly.
  4. Beat softened butter until light and fluffy. Gradually add sifted powdered sugar, alternating with milk and lemon juice, until smooth and creamy. Stir in lemon zest. Chill for 30 minutes.
  5. Using a small serrated knife, carefully slice each cooled cake horizontally into two even layers.
  6. Spread a generous amount of raspberry filling on the bottom layer of each cake.
  7. Pipe or spread a layer of lemon buttercream on top of the raspberry filling. Place the top layer of the cake back on.
  8. Pipe a swirl of buttercream on top of each cake, or dust with powdered sugar. Optionally, garnish with fresh raspberries or lemon zest.