Lemon raspberry layer cake - recipe

Ingredients

Recipe , Cake 2 , Raspberry , Summer , Lemon , Layer cake

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1

Pre-heat the oven to 180°C (fan 160°C, gas mark 4). Grease 2 x 20cm cake tin and line each tin with circles of baking paper.
2
Sift together the flour and baking powder.

For this step you'll need:
- 175g Self-raising white flour
- 1tsp Baking powder
3
Place the butter in a large mixing bowl and add the sugar. Beat together with an electric hand whisk for a good few minutes until the mixture is light and fluffy.

For this step you'll need:
- 175g Butter (unsalted) softened
- 175g Unrefined golden caster sugar
4
Beat in the eggs one at a time, adding a spoonful of the flour with each one to prevent the mixture from curdling. Add the lemon extract and fold in the remaining flour, with a metal spoon until you have a soft, smooth cake batter.

For this step you'll need:
- 3 Egg(s) (free range)
- ½tsp Lemon extract
5

Divide the mixture between the prepared tins, and level the tops with a spatula. Place in the oven and bake for about 20 minutes or until the cakes spring back when pressed gently with a finger and are pale golden in colour.
6

Leave to cool on a cooling rack. When cool enough to handle slice each cake in half horizontally to make four layers.
7
Assemble the cake with layers of crème fraiche and raspberries.

For this step you'll need:
- 200ml Crème fraîche
- 250g Raspberries fresh

⇐ Light fruit cake

Lemon drizzle cake ⇒