Add some water into a pot and place this onto medium heat, let this come to a simmer.

In a bowl, add the egg yolks, sugar, salt and lemon juice. Whisk these together, then place this bowl on top of the pot. Make sure that the simmering water is not touching the bottom of the bowl. If it is, pour some of the water out.

Heat this mixture, whiles constantly stirring, until the mixture thickens. You want it to be thick enough to coat the back of a spoon. This might take some time, it took about 10-15 minutes for me.

Once it has thickened, take it off the heat and add the butter. Mix until the butter has melted.

Push this through a sieve to get out any lumps and egg yolks that might have cooked. Then cover with cling film, making sure that the cling film is touching the surface of the lemon curd.

Leave this in your fridge to cool down completely and thicken.

Start by pre-heating your oven to 180c. Also grease and line three 8 inch cake tins.

In a large bowl, add the sugar and lemon zest. Rub these together using your fingers, for about 2 minutes.

Add your softened butter, oil and vanilla into this. Beat these together for 5 minutes.

Add 3 of your eggs into this and mix. Then add in the remaining 3 eggs and the buttermilk. Mix all this together.

Now add the flour. Whisk just until you get a smooth batter.

In a small separate bowl, add the baking soda and then pour the vinegar over it. This will start bubbling, just give it a quick mix, then pour it into your cake batter and whisk this in.

Pour this batter into your cake tins and bake for around 35-40 minutes, or until a toothpick inserted into the centre of the cakes comes out clean. Once baked, leave your cake layers to cool completely.

At this point make the buttercream.

Once it has been made, I got a few dollops of it and mixed yellow food colouring into it, then left this aside for later. I used this to decorate the cake, but this part is completely optional

With the rest of the buttercream, add your freeze dried raspberry powder into it and mix this in.

Leave aside until ready to use.

Once the lemon curd and the cake layers have cooled, and the buttercream has been made, we can put everything together.

I started by cutting the tops of the cake layers off, just so I had more flat even layers but you don't have to do this.

Place one of your cake layers down onto a cake board or plate, spread some of the raspberry buttercream on top of this, then pipe a border of the buttercream around the edge of the cake. Add a layer of the lemon curd in the middle of this.

Add the second layer of cake, another layer of buttercream and lemon curd, then the final layer of cake.

Let this set up in your fridge for 20 minutes.

Now you can decorate it. I iced the cake with the remaining raspberry buttercream and the yellow buttercream I made earlier. Then piped swirls of the raspberry buttercream on top and added some fresh raspberries. But you can decorate it however you want.

Once it has been decorated, cut into it and enjoy!