Recipe: Lemon and Raspberry Cake

Hello all! As promised yesterday (find yesterday's post here) this is the (must awaited) cake recipe.

*Note (not connected to the recipe): if you search the name of my blog into Google (Musings of a Perfectionist) then my blog is the first search result to come up! It used to be about fifth, maybe sixth, but it's now first! I don't know why this feels like such a big accomplishment, but it does.

 Anyway, the recipe is below. Sorry that there's no picture, but I didn't think of taking one before we went to school and it was eaten.



 Lemon and Raspberry Cake

 Ingredients (for cake):

  • 175g butter, softened
  • 175g caster sugar
  • 3 eggs
  • 175g self-raising flour
  • Zest of one and a half lemons
  • 2 tbsp lemon juice
  • Whole raspberries


 Ingredients (for buttercream): 

  • 200g icing sugar
  • 100g butter, softened
  • 2 tbsp lemon juice
  • Zest of half a lemon


 Ingredients (for raspberry compote):

  • 400g raspberries
  • 300g caster sugar
  • 2 tbsp water
  • 1 1/2 tbsp lemon juice


 Method:

  1. Start by making the raspberry compote. Gently heat all the ingredients together, stirring to avoid burning, until the sauce is thick and the raspberries have dissolved. Pour into a jug/jar and place to the side, to use later.
  2. To make the cake, preheat the oven to 180°C and line two 20cm cake tins with baking paper.
  3. Beat the butter and the sugar together (I used a food processor, but you can do it in a bowl with a wooden spoon) until thick and pale.
  4. Crack the eggs into the bowl and beat together.
  5. Add the flour slowly, stirring all the while.
  6. Add lemon zest and lemon juice (according to taste, the amounts above are guides only).
  7. Pour into tins, then swirl through some of the raspberry compote, before adding whole raspberries to the surface of the cake (as many as you like).
  8. Bake for 30-25 mins, then take out of the oven to cool in tins.
  9. Turn out onto a wire rack to cool further.
  10. Then make the lemon buttercream by beating together the butter and icing sugar. Add the zest and juice (again, according to taste) and set aside.
  11. To assemble the cake, smear raspberry compote over the top of one cake, and buttercream over the top of the other cake, before sandwiching together carefully.
  12. Crumb coat the cake with the buttercream and leave in the fridge to set before smearing with the rest of the buttercream.
  13. Drizzle raspberry compote over the top of the cake (you can drip it down the sides or however you would like) before decorating with whole raspberries.
Enjoy! x


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