Lemon and Raspberries Layer Cake
By Greedyfrog
An impressive-looking, yet easy to make treat, this is special enough to be a Birthday Cake without being too fussy.
1 Picture
Ingredients
- For the sponge:
- 225 g self-raising flour
- 1 tsp baking powder
- 200 g caster sugar
- 200 g butter
- 4 eggs
- 2 tsp vanilla extract
- 1 tbsp milk
- Zest 1 lemon
- For the filling and topping:
- 400 g medium-fat soft cheese
- Zest and juice 1 lemon
- 100 g icing sugar + 1 tbsp for dusting
- 4 tbsp lemon curd
- 200 g raspberries
Details
servings 8
Level of difficulty Average
Preparation time 35mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Preheat your oven to 180ºC/fan 160ºC/gas 4. Line a deep, well-greased 18cm round tin.
Step 2
Put all the ingredients except the milk into a large bowl and whisk until well combined (or use a stand mixer). Add the milk and gently stir it through.
Pour the batter into the tin, and bake for 50 to 60 min or until a skewer comes out clean. Cool in the tin for 10 min, then turn out onto a wire rack and cool completely.
Step 3
When the cake has cooled down, make the filling. Beat the cream cheese, zest, juice and 100 g icing sugar until smooth. Reserve.
Cut the sponge into 3 layers of equal thickness. Spread the bottom layer with a third of the filling, top with the middle layer and more filling, then the top layer. Spread the remaining filling over the top of the cake, dollop the lemon curd all over, and finish with the raspberries. Dust with icing sugar.
To save time on the day, you can perfectly well bake the sponge the night before, then cut and decorate just before your guests arrive.
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