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Preheat oven to 180°C; line a 23cm diameter spring form tin with baking paper and grease the sides.
Cream together butter and sugar until light and pale. Add eggs one at a time, beating well after each addition.
Add sifted flour and baking powder to mix along with salt and milk. Mix these in gently.
Finally, add the zest/juice of the lemon and the raspberries.
Put mixture into baking tin. Flatten out the top with spatula and place in the middle of preheated oven. Bake for 50-60 mins.
Once a knife inserted into the middle of cake comes out clean, it is done. Allow to cool for at least 10mins in the tin and then remove and place on a cooling rack.
To make the buttercream, beat butter with icing sugar for 10 minutes starting at a low speed and slowly increasing to close to full speed.
Once finished, add zest and a tablespoon or so of Lemon Curd until it has a nice lemony tang.
Place a good dollop of icing on base layer and spread out evenly over base. Next, add about half a jar of Lemon Curd, spread this out as evenly as you can.
Add the top layer of cake and add majority of remaining icing on top. Smooth this out with a palette knife.
Take leftover icing in the bowl and spread it sparingly over the sides of the cake.
Add dollops of Lemon Curd around the edges of the top of the cake and some gorgeous flowers from your garden.