Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, sophie's lemon and raspberry cake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Slathered in Lemon Cream Cheese Frosting, it's so flavorful. If you like lemons and raspberries you're going to LOVE this Lemon Raspberry Cake! This raspberry cake is exploding with fresh lemon flavor and covered in tangy lemon cream cheese.
Sophie's lemon and raspberry cake is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Sophie's lemon and raspberry cake is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook sophie's lemon and raspberry cake using 22 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Sophie's lemon and raspberry cake:
- Prepare cake
- Make ready 200 grams softened butter
- Make ready 350 grams self raising flour
- Take 2 tsp baking powder
- Get 350 grams caster Sugar
- Make ready 4 Eggs, beaten
- Make ready 12 tbsp milk (whole is best)
- Prepare 1 grated rind of two medium sized lemons
- Prepare 1 juice of 1 lemon
- Get centre
- Get 200 ml double/heavy cream
- Prepare 1/2 fresh raspberries
- Take 1 tbsp raspberry jam
- Take 6 tbsp raspberry jam (separate from the other amount).
- Take frosting
- Get 3/4 cup unsalted butter, softened
- Take 2 cup icing sugar
- Get 1 cup fresh raspberries
- Prepare 1/2 tsp vanilla essence
- Prepare garnish
- Get 1 fresh raspberries
- Take 1 dried raspberries
Growing up lemon drizzle cake was a popular. Raspberry, coconut and lemon layer cake - a gorgeous cake for Spring with coconut cake layers, raspberry buttercream and lemon curd. A delicious combination of moist lemon cake, whipped raspberry cream, raspberries and meringue kisses. A beautiful yet easy lemon layer cake recipe!
Steps to make Sophie's lemon and raspberry cake:
- 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!
This fresh lemon raspberry cake is packed full of lemon flavor but my favorite part is the fresh raspberry filling swirled through the cake! Moist and velvety lemon cake with juicy raspberry filling and raspberry buttercream frosting! The buttermilk in this cake recipe makes the lemon cake extra. This vegan raspberry & lemon cake is as pretty as it is delicious. With fluffy, moist vegan sponges generously scented with lemon zest, a luscious vegan frosting, a refreshing vegan lemon curd and an abundance of fresh raspberries, it's everything you might want a cake to be - and more.
So that’s going to wrap this up for this exceptional food sophie's lemon and raspberry cake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
