Morning everybody! It’s a big post from me today – number 100! 🙂 I’ve had such fun sharing my recipes and foodie adventures with you and have loved trying out recipes that I wouldn’t have otherwise done – I can’t wait to see what the next 100 posts will include!
I thought it would be quite fitting to make something lemony since my first blog post was this Lemon Tart all those months ago! And after trying a ginormous slice of Lemon and Raspberry cake at Hummingbird Bakery last week I knew that I definitely had to have a go at a similar recipe at home; you can’t go wrong with a sweet raspberry and tangy lemon combo, especially in this warm weather when it makes summer feel even closer!
The whole cake was donated to an event at our tennis club and was supposed give a four-tiered cake but I got a bit too hack happy when slicing the cakes in half and one layer got slightly damaged in the process – I wasn’t too upset about this as it meant we got a taste of the cake before sending it off which is always a plus! Three layers of the cake was definitely more than enough as well, four might have been a bit too overwhelming but if you are going to go for it then you may need to adjust the frosting measurements slightly – I’d suggest adding 1/4 of the ingredients over again.
Have a great easter week and I hope you all have fun in the kitchen 🙂
Ingredients (Serves 12)
For the cake:
2 Small Lemons
275g Unsalted Butter, softened
275g Caster Sugar
275g Self Raising Flour
2 Tsp Baking Powder
4 Medium Eggs
For the frosting:
50g Unsalted Butter
175g Icing Sugar
50g Fresh Raspberries
For the cake:
Place the two lemons (with skin still on) in a small saucepan, cover with water and bring to the boil before turning down the heat and simmering for around 20 minutes. When the lemons are very soft and tender, drain, cut them in half and remove any pips and tough bits at the ends.
– Preheat the oven to 180C/160C Fan/350F and line two 20cm/8inch round cake tins with greaseproof paper whilst the lemons are doing their thing in the water.
Add the lemons to a food processor and blitz until you have a smoothish pulp with a few chunky bits remaining. Transfer to a small bowl and check for any pips that you may have missed earlier.
Mary says to do the next step in a food processor too but that didn’t work well for me at all (the butter stayed at the top whilst the eggs, sugar and flour spun around the bottom) so I did it all in a mixing bowl – but it’s up to you which method you choose!
Add the butter, sugar, flour, baking powder and eggs to a large mixing bowl and mix with an electric whisk for 1-2 minutes just until everything is well combined – no over mixing! Add just over half of the lemon pulp to the cake batter and stir in gently with a metal spoon until evenly mixed (leave the rest of the pulp to the side for the frosting).
Divide the cake mixture between the two tins and smooth the top with a spatula or the back of a metal spoon. Place the tins in the centre of the oven and bake for 30-35 minutes until they are golden brown and spring back when pressed and a skewer can be inserted to the centre of the cake and come out clean.
Once baked, remove from the oven and leave the cakes to cool in the tins for 5 minutes before transferring to a wire rack and leaving them to cool completely whilst you get on with making the frosting.
For the frosting:
Add the butter and icing sugar to a mixing bowl and cream together until smooth before adding the mascarpone and lemon pulp and blending until all the ingredients are well mixed.
Spoon one third of the frosting to a separate bowl and leave to one side. Add the raspberries to the remaining frosting and stir in with a metal spoon – mix them in gently so they don’t just turn to mush in the frosting.
Assembling the cake:
Cut both cakes in half so that you have four layers (or three if your cutting skills are anything like mine and render one cake unusable…). Add half of the raspberry lemon frosting on the bottom layer of cake and add a second layer of cake of top of that. Repeat the process twice, finishing off by spreading the lemon frosting over the top layer of cake. Decorate with a few fresh raspberries and you’re done!
Definitely yummy enough to be served on it’s own with a nice glass of cool lemonade, enjoy!