Place the sponge mix and zest in a bowl fitted with whisk beaters. Blend in the water and milk on slow speed for 1 minute. Scrape down, then mix for a further 4 minutes on medium speed.
3
Step 3
Pour the mixture into a lined loaf tin and bake for 45 minutes.
4
Step 4
For the lemon curd, whisk the lemon juice, eggs, egg yolks and sugar in a bowl over a pan of boiling water until light and fluffy.
5
Step 5
When the curd can hold its shape for 3 seconds, whisk in the butter. Remove from the heat and continue whisking until the butter has completely melted. Allow to cool.
6
Step 6
Sprinkle the cake with caster sugar and serve with the lemon curd and raspberries.