Sophie's lemon and raspberry cake. A Three-Layer Lemon and Raspberry Cake With a Lemon and Raspberry Sponge, Lemon Buttercream Frosting and more! Can we start this blog post off by appreciating how light and delicious a flavour this cake sounds. Lemon and Raspberry together is sweet, tangy and fruity – and.
The buttermilk in this cake recipe makes the lemon cake extra. This Lemon Raspberry Cake features tender lemon cake with fresh raspberry filling and luscious raspberry frosting. Lemon extract is added to The cake uses lemon juice, zest, and lemon extract. You can cook Sophie's lemon and raspberry cake using 22 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Sophie's lemon and raspberry cake
- You need of cake.
- You need 200 grams of softened butter.
- It’s 350 grams of self raising flour.
- You need 2 tsp of baking powder.
- You need 350 grams of caster Sugar.
- It’s 4 of Eggs, beaten.
- You need 12 tbsp of milk (whole is best).
- Prepare 1 of grated rind of two medium sized lemons.
- You need 1 of juice of 1 lemon.
- It’s of centre.
- It’s 200 ml of double/heavy cream.
- It’s 1/2 of fresh raspberries.
- Prepare 1 tbsp of raspberry jam.
- You need 6 tbsp of raspberry jam (separate from the other amount)..
- You need of frosting.
- It’s 3/4 cup of unsalted butter, softened.
- Prepare 2 cup of icing sugar.
- It’s 1 cup of fresh raspberries.
- It’s 1/2 tsp of vanilla essence.
- You need of garnish.
- Prepare 1 of fresh raspberries.
- You need 1 of dried raspberries.
I found that without the lemon extract the cake was lacking in flavor. It's totally optional for you to use. Want a change from chocolate cake? For lemon curd, in a heavy saucepan, beat eggs and sugar.
Sophie's lemon and raspberry cake step by step
- Preheat oven to 160°C..
- To make the cake: mix the cake ingredients together, mixing as you go. Split between two greased tins and bake for 35 or until a skewer comes out clean, turning them around half way through..
- To make the cream centre: Whisk the cream until is becomes stiff. Add your raspberries and 1 tablespoon of jam, and mix until blended. Cover and refrigerate until needed..
- To make the frosting: Blend the ingredients together in order until smooth. Once mixed, cover and refrigerate until needed..
- When the cake is done, remove from the oven and allow to cool..
- Once cool, even out the tips of the cakes so they are flat. Cover one side if one cake with your approx 6 tablespoons of jam..
- On the other cake, cover one side with your cream. Place one cake on the other so the jam and cream are sandwiched together in the middle..
- Apply your frosting to the outside. I chose to frost the sides, too..
- Decorate your cake with raspberries and dried raspberries..
- Enjoy!.
Stir in the lemon juice, butter and lemon zest. A light and delicious lemon raspberry bundt cake topped with a creamy vanilla glaze drizzled on top. And raspberries in a bundt cake is truly divine. I made this for my mom's birthday and she. White chocolate cake layers are filled with fresh raspberries and lemon curd and frosted in a tart, lemon butter cream!
