Friday 27 March 2020

Lemon and Raspberry Layer Cake

A lemon-y sponge filled with a zesty buttercream and raspberry jam, and not forgetting the curd!

Another layer cake recipe coming to you featuring an amazing combination of lemon and raspberry. I really enjoy adding some texture into my sponges, whether its fruit, nuts or chocolate, I think it makes it interesting plus when I added the raspberries to the lemon sponge I just wanted the extra flavour. You don't even have to add the buttercream, jam or curd to this cake, but each addition really makes this cake pop!

Check out my other lemon recipes for more inspiration!

Makes x3 8 inch cake layers 


Prep: 15 minutes
Cook: 30 minutes
Serves: 10


490g Self-raising flour
450g Caster Sugar
520ml Soya milk + 1 tbsp Apple Cider Vinegar
180g Vegan butter
3tsp Baking soda
2tsp Baking powder
Pinch of salt
300g Raspberries
Zest and juice of 2 lemon
3 tsp Lemon extract
400g Vegan butter
700-800g Icing sugar
1tsp lemon extract
4-6 tsp Raspberry jam
Raspberries for topping 


✿Preheat your oven to 180℃ and line your cake tins with baking paper.
✿Melt your butter and then leave to cool. Add the ACV to the soya milk, stir and leave to curdle to create a 'buttermilk'.
✿In a large mixing bowl, combine the flour , sugar, baking powder, soda, salt and lemon zest. 
✿Add the butter, milk and lemon juice and mix together. Fold in the raspberries gently and evenly.
✿Pour into cake tins and baking for about 30 minutes until golden on top and a knife inserted comes out clean. 
✿Once baked, leave to cool in the tins and then turn out to cool completely. 
✿Make the lemon curd using this recipe.
✿Make the buttercream. Using an electric mixer, whisk the butter and until smooth and creamy about 5 minutes. ✿Gradually add the icing sugar about 100g at a time making sure to scrape the sides and bottom of the bowl. Continue to add the sugar as much as needed for personal taste and then add the lemon extract and mix till fluffy.
✿To assemble the cakes, pipe or spread some buttercream on one layer around the edges, spread some lemon curd on top and then add 2-3 tsp of jam in the centre. Add another layer and repeat the process. 
✿Top with the remaining layer and pipe more buttercream and then add raspberries. Can be stored at room temp or kept in the fridge. Enjoy!



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