Lemon Curd, Raspberry Citrus Cake

For a recent Ladies Tea I hosted,

I made a new cake...

I knew I wanted lemon and raspberries... 

So I put on FB two choices of recipes...  

I could not choose!

Grace and Elizabeth confirmed my choice of cake to make

for the leftover lemon curd and raspberries that I got on sale.

This one is it!

I used the ingredients called for in the cake:

For the cake

1 ¼ cups sugar

½ cup softened butter

1 medium egg

½ cup buttermilk

1 teaspoon orange zest

⅓ cup orange juice

3 tablespoons lemon juice

1 ½ cups flour

1 teaspoon baking powder

¼ tablespoon baking soda

I had lemon curd premade that I got at the 

Chelsea market for another cake.

Recipe calls for this in the topping;

1 cup heavy cream

2 sticks sugar

1 pint raspberries

*

I did not know what a stick of sugar was

and frantically emailed Elizabeth the night before!

She saved the day, explaining... 

"A stick of sugar is just one of those long thin sugar sachets you can get in coffee shops for sweetening your coffee, just like these...

''you could just use a teaspoon of superfine sugar/caster sugar as a substitute for each "stick" recommended."

*

I really don't know what I would of done without her speedy

culinary help! I had googled it (sticks of sugar) and 

google would only give me things for 

sticks of butter!

*

I did not have superfine/caster sugar so I used

icing/powdered sugar and about 3 tbs or so...

Basically until the whipped cream had a noticeable but

not overly sweet taste; I find that 

heavy whipping cream by itself, when whipped, 

tastes a bit 'flat' without something added...

so that worked really well! 

I whipped the cream till stiff as advised...

I gently washed and picked the best

of the raspberries for the top of the cake! 

It turned out really well!

It was a great finale for our tea!