INGREDIENTS
115 gs
butter
200 gs
caster sugar
2 larges
eggs
1/2 tsp
vanilla extract
190 gs
flour
1 tsp
baking powder
1/2 tsp
bicarbonate of soda
1/2 tsp
salt
120 mls
buttermilk
75 mls
tbsp lemon juice
3
lemon zest
150 gs
lemon curd
170 gs
butter
500 gs
icing sugar
3 tbsps
double cream
1/2 tsp
vanilla extract)
1/2 tsp
salt
1
juice of lemon
120 gs
raspberry preserves