Grease and line 2 18cm (7in) sandwich tins
Cream the butter and caster sugar until well mixed, light and fluffy
Gradually beat in the eggs
Fold in the flour gently
Divide the mixture between the sandwich tins, levelling with a spatula, leaving a slight hollow in the middle to allow for rising
Bake in the oven at 180C, (160C Fan), until golden and springy to the touch
Leave to cool in the tins for 5 minutes, then turn out onto a rack, remove paper, and leave until cold
Whisk the cream to a soft peak
Spread the lemon curd over one half of the cake
Spread whipped cream over the other half, and dot with the raspberries
Sandwich the cakes together and sift the icing sugar over to decorate.