Monday, 4 April 2016

Recipe: Lemon and Raspberry Cake

Lemon and Raspberry Cake Recipe


Lemon and Raspberry Cake Recipe

Lemon and Raspberry Cake Recipe

Preparation Time: 20 minutes

Cooking Time: 20 - 25 minutes

Oven Temp: 180oC/350oF (Fan Oven)

Bakeware: 2 x 8" Circular Tins

Serves: 12 (depending on how big you like your slice)

Ingredients Required:

For the Cakes:

  • 8oz Butter (unsalted)
  • 8oz Caster Sugar
  • 4 Medium Eggs (Beaten)
  • 8oz Self Raising Flour
  • Grated Zest of 2 Lemons
  • Grated Zest of 2 Limes

For the Middle & Icing:

  • 1 Punnet of Raspberries (Cut in half)
  • 1 Tub of Betty Crocker Zesty Lemon Icing
Lemon and Raspberry Cake Recipe

Method:
  1. Pre-heat your oven 
  2. Grease and line your baking tins 
  3. Beat the caster sugar and butter in a mixing bowl
  4. Gradually beat in the egg until fully combined
  5. Sieve the self raising flour into the bowl and fold into the mixture
  6. Fold into the mixture the grated zest of the lemon & limes (if you want you can substitute the limes for more lemons)
  7. Once folded split the mixture into the two baking tins evenly and ensure it cover the tins
  8. Bake in the oven for 20-25 minutes until golden and springy to the touch.
  9. Allow to cool fully on a cooling rack
  10. For your filling spread a layer of zesty icing across the top of one of your sponges (You could substitute this for fresh cream for a sweeter cake filling)
  11. Cut your raspberries in half and layer across the top of the layer
  12. Apply the second sponge to the top of the filling and decorate with icing as desired. I like my icing thickly spread
Lemon and Raspberry Cake Recipe

Lemon and Raspberry Cake Recipe


Voila! One delicious, citrus-y and spring coloured lemon and raspberry cake.

If you give the recipe a go i'd love to have your feedback and see some pics :)

Love Rachel x

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