Raspberry and Lemon Cake
So I've been a little quiet on the blogging front as of late, mainly due to the fact that I have been spending a lot of time abroad now my exams are over, but - fear not! - I'm back now and to celebrate I've baked you a cake...
This is an instant classic with the flavours of lemon and raspberry really jazzing up a simple Victoria sponge and turning it into a summery celebration cake. This is such an easy recipe to follow and it's a real crowd pleaser with its moist, zesty sponge and generous amounts of raspberry-spiked cream. I love to serve this cake as a dessert when I have guests over in the summer but feel free to enjoy it any time of the day!
Raspberry and Lemon Cake
225g butter, softened, plus extra for greasing
Grated zest of 2 lemons
225g golden caster sugar
4 large free-range eggs
225g self-raising flour
½ tsp baking powder
Handful fresh raspberries
For the icing:
Juice of 2 lemons
3 tbsp icing sugar
For the filling/topping:
600ml pot double cream
5 tbsp raspberry jam
Preheat the oven to 180°C/fan160°C/gas 4. Grease 2 x 20cm round baking tins and line the bases with baking paper. Put the butter, lemon zest and sugar into a bowl and beat together with a wooden spoon or an electric whisk until soft and creamy.
Crack 1 egg into the butter and sugar mixture and beat it in with your wooden spoon or whisk. Add another egg and beat again, then repeat until you have added all 4 eggs. When you add the last egg, you will need to add a couple of spoonfuls of the flour to stop the mixture from curdling.
Sift the remaining flour and baking powder into the cake mixture, then use a metal spoon to fold in (use the spoon to cut through the middle of the mixture, then move it across the bottom of the bowl and up the other side). The idea is to fold in the flour gently, so you don’t push out the air from the mixture.
With a spoon, divide the mixture between the tins. Bake for 20-25 minutes or until risen and cooked through. Try not to open the door until the end of the cooking time, or they might not rise properly.
Make the icing. Cut the lemons in half and squeeze the juice into a bowl. Sift over the icing sugar and mix together. Poke holes all over the cakes with a skewer, then drizzle the icing over them. When cool enough to handle, tip the cakes out onto a rack, peel off the paper and leave to cool.
To make the filling/topping, put the cream in a clean bowl and whip until soft peaks form. Mix in the jam so you have a swirled effect rather than fully combined. Spread three quarters of the cream onto one of the cakes and spread before topping with the other cake. Dollop the rest of the cream on top in the centre and pile with fresh raspberries.
This is an instant classic with the flavours of lemon and raspberry really jazzing up a simple Victoria sponge and turning it into a summery celebration cake. This is such an easy recipe to follow and it's a real crowd pleaser with its moist, zesty sponge and generous amounts of raspberry-spiked cream. I love to serve this cake as a dessert when I have guests over in the summer but feel free to enjoy it any time of the day!
Raspberry and Lemon Cake
225g butter, softened, plus extra for greasing
Grated zest of 2 lemons
225g golden caster sugar
4 large free-range eggs
225g self-raising flour
½ tsp baking powder
Handful fresh raspberries
For the icing:
Juice of 2 lemons
3 tbsp icing sugar
For the filling/topping:
600ml pot double cream
5 tbsp raspberry jam
Preheat the oven to 180°C/fan160°C/gas 4. Grease 2 x 20cm round baking tins and line the bases with baking paper. Put the butter, lemon zest and sugar into a bowl and beat together with a wooden spoon or an electric whisk until soft and creamy.
Crack 1 egg into the butter and sugar mixture and beat it in with your wooden spoon or whisk. Add another egg and beat again, then repeat until you have added all 4 eggs. When you add the last egg, you will need to add a couple of spoonfuls of the flour to stop the mixture from curdling.
Sift the remaining flour and baking powder into the cake mixture, then use a metal spoon to fold in (use the spoon to cut through the middle of the mixture, then move it across the bottom of the bowl and up the other side). The idea is to fold in the flour gently, so you don’t push out the air from the mixture.
With a spoon, divide the mixture between the tins. Bake for 20-25 minutes or until risen and cooked through. Try not to open the door until the end of the cooking time, or they might not rise properly.
Make the icing. Cut the lemons in half and squeeze the juice into a bowl. Sift over the icing sugar and mix together. Poke holes all over the cakes with a skewer, then drizzle the icing over them. When cool enough to handle, tip the cakes out onto a rack, peel off the paper and leave to cool.
To make the filling/topping, put the cream in a clean bowl and whip until soft peaks form. Mix in the jam so you have a swirled effect rather than fully combined. Spread three quarters of the cream onto one of the cakes and spread before topping with the other cake. Dollop the rest of the cream on top in the centre and pile with fresh raspberries.
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