Lemon and Raspberry Cake
This Lemon and Raspberry Cake has a lemon and raspberry sponge, and lemon buttercream and is topped with fresh and freeze-dried raspberries.
Servings: 12 Servings
Ingredients
For the Cake
- 325 g Unsalted Butter or Stork
- 325 g Caster Sugar
- 325 g Self-Raising Flour
- 6 Large Eggs
- 1 tsp Baking Powder
- 150 g Fresh Raspberries
- Zest and Juice of 1 Lemon
For the Buttercream
- 400 g Icing Sugar
- 200 g Unsalted Butter
- Juice of 1 Lemon
- Yellow Food Colouring
- 3-4 tbsp Whole Milk (optional)
For Decoration (optional)
- 12 Fresh Raspberries
- Freeze-Dried Raspberries
- Yellow Sprinkles
Instructions
To Make the Cake
- Preheat the oven to 180C (160C Fan). Line two 8” cake tins with greaseproof paper and leave to one side.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add in the flour, eggs, baking powder, lemon zest and juice. Whisk until all combined.
- Fold through the raspberries until they are evenly distributed.
- Pour the mixture into the individual cake tins and bake in the oven for 35-40 minutes. You will know they are ready when they are springy to touch.
- Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make the Buttercream
- In a bowl mix together the icing sugar, butter and lemon juice until combined. If you find the mixture is a bit thick then add in a teaspoon of milk and mix again repeat until it is the desired consistency.
- Add in the yellow food colouring a little at a time. Mix after each addition until you reach the desired colour.
- Place your first cake on your serving plate and pipe the buttercream onto the top of the cake.
- Add your second cake on top and again decorate with the buttercream. Decorate with some fresh and freeze-dried raspberries and some yellow sprinkles.
Notes
- This cake will last 3+ days in an airtight container.