Fluffy lemon buttercake filled with lemon custard and rasberries, finished with a coating of whipped cream. This cake is perfect for lemon lovers.
A few weeks back, I suddenly got into a cake-making mood. I rarely make cakes, because they take more time than simple muffins (my favorite easy bakes) or pound cakes. However, I must admit making actual iced-cakes is so much more satisfying than simple muffins. The cakes take a lot more work but you can tell the amount of love that goes in just by looking at the results.
In my previous post, I shared the recipe for my heavenly chocolate and cream cake. If you haven’t tried it yet, head right over here, because that cake is honestly heavenly good. Chocolate heaven that is. The chocolate and cream cake got raving reviews from my bf’s colleagues. All slices were gone in no time! And if you’re more a vanilla-kind-of-girl, no worries: I’ve got you covered too. AND if you’re not into both chocolate ánd vanilla (which I find hard to imagine), today’s your lucky day: I’m talking you through this lemon and raspberries cake. This cake is light and so refreshing. Fruity, zesty ánd creamy. I got raving reviews from my colleagues! They even thought I got it at a bakery. Can you imagine the smile on my face?
To make this cake, you’ll need just three components:
- Lemon butter cake
- Lemon raspberry custard
- Whipped cream
Because the batter for the butter cake contains lemon juice, this cake is extra moist and amazingly fluffy. You see, adding lemon juice doesn’t just add flavor, but it creates an acidic environment to help the baking soda release it’s raising power too. Whenever you add an acidic component to a recipe, you can bring down the amount of baking soda because it will work extra strong. Also, don’t forget the lemon zest in this cake, because that is the ingredient that will bring you to lemon heaven (yes, that’s a real thing too
in my head). Lemon is definitely the star ingredient today.
By sandwiching a layer of creamy custard and raspberries in between, we’re adding even more moisture to this cake. The custard is SO easy and takes just minutes to make. As for the raspberries, you can use fresh or frozen ones. Just make sure you thaw the frozen ones before sandwiching them between the cakes, because the excess moisture from freezing might make your cake soggy.
Finish with a thick layer of whipped cream and scatter more lemon zest and raspberries on top. Again, thawed frozen raspberries are fine. However, fresh raspberries do look much prettier. Also, I love using whipped cream instead of buttercream to ice cakes, because it’s just as creamy but so much lighter. There’s nothing wrong if you want to use buttercream though.
- 170 g flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 130 mL skim milk
- 30 mL lemon juice
- 100 g unsalted butter, room temperature
- 260 g caster sugar
- 2 eggs
- zest of 1 lemon
- 220 mL skim milk
- 70 g caster sugar
- 1 Tbsp corn starch
- ¼ tsp salt
- 2 egg yolks
- 2 lemons, juice and zest
- 150 g raspberries
- 400 mL whipping cream, cold
- 3-4 Tbsp confectioner's sugar
- extra lemon zest for decorating (optional)
- Preheat the oven to 170C and line a 22 cm round baking pan with baking paper. Set aside.
- In a bowl, mix the flour, baking soda and salt. Set aside.
- In a small bowl, mix the milk and lemon juice. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Mix in the eggs one by one.
- Add half of the flour mixture, all of the milk mixture and the lemon zest. Beat until just mixed evenly.
- Add the rest of the flour mixture and mix until mixed evenly.
- Pour the batter into the baking pan. Bake the cake 40-50 minutes at 170C or until a cake tester comes out clean.
- Let the cake cool completely on a cooling rack.
- Mix the milk, sugar, corn starch and salt in a small saucepan. Whisk until all the corn starch has dissolved. Bring the mixture to a boil on medium heat while stirring constantly.
- Whisk a small amount of the mixture into the yolks. Then, pour the yolk mixture back into the pan. Heat on medium heat while stirring constantly until the mixture coats the back of a wooden spoon.
- Pour the custard into a tray* and let it cool completely.
- Beat the whipping cream on medium speed until it starts to thicken.
- While beating, slowly add the confectioner's sugar. Keep beating until stiff peak.
- Cut the cake in half using a cake leveler.
- Spread the custard on one half of the cake. Spread until about 1 cm from the edge.
- Scatter as much or little raspberries on top of the custard.
- Place the other half of the cake on top of the custard/raspberries layer.
- Spread whipped cream all over the cake and decorate as desired.
- *The bigger the tray, the faster the custard will cool.